I just found this site today and I love it. I just received my first bannetons for Christmas, when I used them my dough stuck to the sides. I read all about how to keep the dough from sticking, but now that they have, how do I clean them properly?

Hello,

Recently, I purchased plastic bannetons for producing boules. I have tried to spray and then flour them and just flour them. Currently, I am using them to make Pain au levain, using Calvel's formula out of the Taste of Bread. Anyway this dough seems very sticky, I like the bread and don't want to change my method of a secondary fermentation time of three hours; However, I can't get the dough to fall out of the basket. It absorbs all the flour and won't fall out without destroying the shape, is there a trick to this? I really don't want cornmeal on the top of my bread so what to do?