I recently purchased linenlined wicker baskets from the SBI. I make a batch of Tartine Country Bread about once a week. Since I have used the baskets, twice now, my dough sticks to the linen even with flour rubbed into the cloth. Its degassing my dough too much and my loaves arent as voluminous. A bummer to say the least. Anyone have any recommendations as to what to do to get the dough to release without sticking? Its such a high hydration dough that I'm coming up with nothing.