What do you proof your breads on?
I would like to know what you proof your breads on (not including bannetons or brotforms). I am having issues with my beautifully shaped boules sticking to my cloth (floured cotton table cloth), and then deflating pissing me off and wasting my time. So do you use a pelle for the final proof, or a baking sheet or something else. It has to work 100% of the time either at room temp or in the fridge, and ideally it should be cheap. Lemme know peeps.
Thanks alot, and happy baking.