JMonkey had this to say about bannetons:Sticking to the banneton Submitted by JMonkey on July 10, 2007 - 12:56pm.
I had enormous problems with sticking until a few folks on the forum gave me some tips. Here's what's worked for me:Dust the banneton and then lightly dust the loaf before putting it in. Once it's in the banneton, flour the sides of the loaf so that, as it rises, it won't stick to the banneton. If you can find it, use rice flour or a 50-50 mix of rice and white or whole wheat flour. Don't dust with brown rice flour. It makes the crust chewy instead of crunchy.
I had enormous problems with sticking until a few folks on the forum gave me some tips. Here's what's worked for me:
Whats wrong with using a spray bottle for steaming?
Possibly nothing. BBA always suggests a cup of hot water in a pan first, followed up with the spray bottle. My interpretation is that spray bottle alone does not produce enough steam. Besides that I find that to create a reasonable amount of steam in one spritzing session the oven stays open too long, losing to much heat as well. When I first followed BBA instructions results were significantly better than not steaming at all. However, since introducing a heavy gauge cast iron pan to throw the cup of water in I get significantly more steam quicker and my results have been commensurately better. --dolf