Last year I bought coiled cane bannetons while I was working my way through Nancy Silverton’s The Breads of La Brea Bakery. I found that, depsite using a fair amount of flour to coat the basket , I had a lot difficulty with the dough sticking to the banneton.
Is there some trick to this or do the bannetons really need to be heavily floured?
In the BB’s equipment section, Rose mentions using bannetons but I’m not sure which recipes to use them with? Can any free-form round loaf be proofed in a round banneton instead?
I would love to use these baskets more…they produce such an attractive design.
Thanks in advance for your help