I tried a multigrain recipe today from the "Crust and Crumb" book by Peter Reinhart. He actually has you putting the bread in a pan which I don't have so I put it into a banneton. Unfortunately, the top of the dough stuck to the damp cloth I had over the top of the banneton and when I tried to peel it off the entire loaf deflated. I now realize I should have floured the top of the dough as it sat in the banneton? Also, can you let the dough rise in a banneton without any cover over it? It's tough to come that far and then lose the entire game in the final hand off. Maybe he has you using a pan because this dough doesn't do well in the final rise?