Using A Banneton
Good Evening Fellow Bakers,
I just received my first-ever bannetons. I'm very excited. Bought them from Brotform.com. Placed the order Sunday night, got them in the mail today (Minnesota to Maryland). Anyway - I've never used one before and could use some advice. I actually did a "practice flouring" of one of them, and thought that it was a little too easy to dislodge all of the flour from the ridges, where it all settled on the bottom (where the top of the loaf would eventually be). Any tips on use would be greatly appreciated. Thanks in advance. As Always, Feelin Crumby.