help on bennetons
I have 4 bennetons wich keep messing my dough up. I've tryed to oil it to death, let it rest then mega-over-flour it
and then putting my fairly wet dough in.. 66-70% hydration in.
Buuuuuuuuuuuut, the dough ALLWAYS stick to the side of the bennetons (ohh they are so nice giving it a sweet looking dough when flipping it
out on the table) but not mine. It collapses the dough, all the air escapes and im left crying.
Is it even usable with out any bakingpaper in or linnen ?... how do i use the damn bennetons. can they not handle a wet dough ?