Do you use Bannetons for all of your breads?
I usually make breads with prefermented dough- like Pain Paysan, French Bread, beer bread etc...
These doughs are pretty stable...after reviewing this forum I saw that many of you are using the proofing baskets.
Do you use it for any bread or mostly to high hydrated breads like the sour dough.
Going to do my first order from FSBI so if you have some recommendations...please do!