“Make such a difference making sourdough. I have bought the smaller ones previously.
You have to make sure you flour them well. I spray VERY lightly with water before flouring.
They can be fiddly to clean but that can be solved using the special brush from BakeryBits”
“The banneton is solid and well made leaving a nice pattern on the loaf. I’m still learning how much flour to use when dusting it and I’ve learning that you need to dust generously. I’m using rye flour as suggested in the instructions but have had 2 stick events to 1 non-stick so far. The dough has always eventually come out but needed a fair bit of shaking. Once it even flipped 180 degrees so I ended up with the pattern on the base which looked good also! The sourdough recipe I’m using is for a 900g loaf and it only half fills the banneton after an 18 hour make.”
