Do you use a banneton ?
Just noticed Graham has these on sale at the moment, and I'm wondering if I need one. I've never used them before - I shape everything in a floured tea towel, and have generally been pretty happy with the results. My big concern with bannetons is this - once you've dredged them with flour, how do you clean them afterwards ? I know you can't wash the cane - or can you ? And secondly, if I use a really wet dough, won't it just get stuck ? I'm worried about growing mould in the banneton, and it going all green - I'd never use it again then. :)
Just in the last few days, I've pulled my black steel loaf pan out - forgotten how nice that was to use. And rising in the pan doesn't result in flour all over the bench to clean up, though the end result isn't nearly as rustic looking.
TP, didn't you get some paper bannetons a while ago ? How did they go ?