Hi All -
I have been making Rose’s sourdough for about two years now. I decided to take it to the next level and use a banneton to shape my dough. I’m having the worst problems. If I flout the banneton per the manufacturer instructions to the sourdough does not stick, I wind up with this thick layer of flour on the bread. So I have to spend time gently trying to scrape some of the flour off before baking. This in turns, causes my dough to deflate some. Then when it comes out of the oven, I spend more time scraping flour off. I have tried using less flour in the banneton but then the dough sticks to the banneton which in again, causes my dough to deflate.
What am I doing wrong? Any suggestions would be appreciated. I’ve never used a banneton prior to this.