How to flour a banneton?
I have been using plastic brotforms for proofing my loaves but thought it was time to try a traditional linen-lined banneton. I've received a couple of 8" and 10" baskets from the SFBI site. My question is how do you flour the liners? Do you use AP flour? I've seen reference here to using a mix of wheat and rice flours. What does that get you? How heavily do you flour? Do you just sprinkle it on the linen or rub it in more generously?
Any advice, hints, or cautions would be greatly appreciated.