Benefit of a banneton?
Let me start by saying I don't have a banneton. I do have some baskets that I could line with linen for a substitute. But what is the difference between forming the dough into a ball and letting it rise, score and bake?
Is the only difference the lines/design from the willow? The few loaves I've made have turned out fine (in my eyes) and taste great. The Five-grain seeded, Eric's fav rye and David's unoriginal sourdough all turned out so well I've made them a few times.
What would the difference be had I used a banneton?