dm, a lot depends on the condition of your dough. A firmer dough will pop out with just a good dusting of ap flour rubbed into the linen. The wetter the dough the more attention your baskets will require.

The 50/50 ap/rice flour almost guarantees no worries. Rub it well into the linen with some to spare, and if the dough is particularly tacky, dust its surface as well.

David, Glad to hear you had success using 50/50 on the banniton. I have discovered that if I lightly dust the top of the boule with the mix, just before flipping it over and placing in the basket, I hardly have to dust the basket at all. After the first few times there is enough rice flour remaining in the basket. I was ending up with way to much flour on the top of the proofed loaf and trying to brush off the top of a proofed loaf with a brush. Just pick up a little mix in your hands and smack them together above the dough and rub the top lightly with your fingers. Works for me.

Eric

When using a cane banneton do you flour the Banneton and then put the dough in it, or is linen or some kind of cloth needed?

 Thanks - Joel

If you plan on refrigerating your loaves in the bannetons, it helps to increase the proportion of rice flour in the rice/wheat flour mix.  Refrigerated loaves can be more sticky.

SOL

I have some new cane brotforms, just like the ones KAF sells.

 Two questions, when they're brand new should I do anything to "season" them before use, such as oil or something like BakKlene from the pastry shop, to make them more non-stick?

 Second, is there a rough rule of thumb for maximum hydration in a bread to go into the brotform.