I am very frustrated with my bannetons. I tried them once before, and no matter what I did, the dough stuck, so I returned them. Thinking I am a better baker now, I bought new ones, and tried again. The dough still sticks! I’ve tried copious amounts of bread flour or rice flour, and I can’t seem to get it. Do they need to be “seasoned” or something?
If it helps, I purchased them at Sur La Table, and they’re made of cane. I’m making sourdough bread, around 75% water.