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Blew $60 on a proofing basket and my dough stuck to it anyway
Bought a banneton for $60 at a shop in Portland because everyone online swears by them for high hydration dough. First bake, my 78 percent hydration loaf glued itself to the cane and I lost the whole shape trying to pry it out. Turned out I was dusting with regular flour instead of rice flour, which is the actual trick nobody mentions in the listing. Rice flour fixed it on the second try and I still use the basket every weekend. Anyone else almost give up on these before figuring out the flour thing?
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