Do you prefer to use lined or unlined bannetons? I'm thinking about buying a few proofing baskets from SFBI, but I'm not sure which kind I should get?
Not trying to be a smart ass. (I do it effortlessly?)
I ended up with both types and use them all. The unlined, coiled ones will give you a nice flour pattern on your loaves, if that appeals to you. They are traditional with German rye breads. The linen-lined ones come in more sizes and do not make a pattern on the loaves.
Both types work well and are recommended. Which you get (first) is a matter of personal taste.
Good point. They're relatively inexpensive, so might as well get one of each. After buying a new scale (MyWeigh i5000-H), I'm not sure I can justify the expense! I think I will buy one unlined, and if I have problems with dough sticking to it, I'll just throw a cloth into it. I should have thought of that last night before I posted!
I swiped - er borrowed - an old linen table cloth from my better half. I cut it up into pieces large enough to go in my bannetons (actually small colendars). Dust them heavily with flour (I use rice flour).
When you are done, shake them out thoroughly (outside) and ensure they are dry before you put them away for the next time.
I would say - buy unlined, if you want lined banneton it is much, much cheaper to take a basket or bowl of appropriate size and buy a piece of linen cloth from Joann's
To keep dough from sticking, rub a mixture of half AP flour and half rice flour into the cloth or between the coils, as the case may be. Your proofed loaves will release easily.
Back from Boston, great time had by all.... was happy to get out of the snows up there, but, seems we in NY will get some too. (At least we are not driving in it any longer). I digress... I got my brotform many years ago from King Arthur's website. Also, I use willow baskets that I picked up in the Christmas Tree Store. Excellent, inexpensive, some are lined, some aren't. At those prices, you can splurge! :-)
Peace and stay safe all,