Question about proofing baskets and crust sticking

I picked up a banneton from a local shop in Portland last week and every loaf I've tried has the dough stuck to the sides. I'm using rice flour like everyone says but I think I'm dusting too light. Has anyone figured out the right amount of flour to use so you don't peel off half the crust?

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2 Comments

gonzalez.rowan3mo ago

Nah man, how wet is your dough when you're loading it in? Sounds like that could be more of the issue than the rice flour dusting alone.

7

the_spencer3mo ago

Nah, I think your dough hydration matters way less than people make it out to be.

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