I'm just starting to explore the use of bannetons for proofing my dough, and I have a few questions...
Before I add the dough to the banneton I'm giving them (the bannetons) a very generous dusting with rice flour and leaving it at that. After three loaves I've had no problems with the dough sticking, so that's good. But the flour is staying in the grooves between the willow strips and very, very little of it is transferring to the dough. That's not all bad, but it doesn't create the beautiful contrast patterns seen on, say, Dolf's Essential's Columbia loaves.
Do different flours stick better, or is there some other prep trick? Should I be flouring the dough instead? Banneton users, what are your secrets?