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Vent: dropped $85 on a proofing basket that my dough sticks to every single time
I bought a fancy 9 inch banneton at a kitchen store in Portland six weeks ago thinking it would fix my flat loaves, but every boule I've baked since has stuck to the cane and come out looking like a deflated football. I finally gave up and went back to a flour dusted towel in a mixing bowl, and the crust has never been better. Save your money unless you really love scrubbing dried dough out of little grooves with a toothbrush. Has anyone actually gotten one of these things to release clean, or is it just a dusting trick I never learned?
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