Am new to this forum posting, but have been lurking for a while and adore the spirit exhibited by all within the baking community here. My query relates to what seems like it should be a simple part of the process; baking the proven loaf!
I bought a cane banneton. Dusted it thoroughly with flours and polentas, but each time the dough sticks to it to such an extent that I end up with a splat on the baking sheet/stone. I long for a nicely shaped baton, but can only manage to create the attached 'porcupine'.
Tastes good - am using the 1/2/3 method with 100% hydration to produce 2 x 600g loaves with around 6 hours bulk and 2-3 hours shaped proving times.
Thanks to all those whose posts over which I have lurked of late - visiting SC is a daily regime!