Flour Rings from Willow Banneton
I use 9 inch willow bannetons with a 50/50 (rice flour/bread flour) mix to flour them with. I divide a batch of dough between the two. Estimated weight of dough is 560 grams each piece after first bulk fermentation. Seems if I put too much flour, I get a big clump on the top only, and if I put too little, the dough sticks.
Do I need to be making larger loaves in order to get that beautiful ring pattern. My rings are very very faint if at all.
Does anyone have a photo of their floured banneton? I run my hand around the inside and smooth the flour into the crevices and then dust them with a bit of additional flour as well. I also dust the tops of the loaves before I invert them.