I love Brinna’s pugliese, and make it frequently. But I have a problem. I use a floured cloth in a big bowl for the second rise. And no matter how much flour I put on that cloth, the dough seems to stick to the cloth. I have used what I consider extraordinary amounts of flour, but it still sticks. And then, of course, when I turn the bread out, the cloth pulls on the dough, the dough deflates, and I get a flat, though yummy, pugliese.
I’ve seen online that others manage to make this bread come out nice and round and high. Any tips on how I can do it too? Would a real banneton be that much better?
Thanks for your help!