This is the first time I have posted and have a question about bannetons. I have a cane one, which is unlined and everytime I use it the dough sticks to it and I end up with a mis-shapen loaf. I flour it thoroughly with rye flour, but cannot understand why it sticks.
To a certain extent I can overcome this problem by lining it with oiled clingfilm, but then you lose the ridged appearance on the loaf. Would I fare any better if I bought a plastic one?