whats better for proofing dough
i have a stainless bowl an a ceramic bowl. but i read about the banneton and was wondering if it makes a difference what the dough rises in. when i worked at pizzza hut we put the dough in the cast iron skillets that we baked the pizza in, an put them in a warming oven. does the one work better over the other or does it really matter? thought about buying a wood bowl like you would use for a salad, wood that be ok? thanks for your help.