Cloth liner for Banneton or not?

it's only about the appearance of the finished loaf. When I make two loaves I proof one with the cloth and one without just for variety.

because with wet dough retarded for 16 or more hours I always had problems to get loaf out of banneton undamaged. Since I am using linen liner I never had that problem again and the amount of flour used for dusting is really minimal. Though I am using a liner I still get  those nice tracks, not so pronounced as if I would use bare banneton, but still enough to get nice visual effect.

I think it is up to you to decide how to use bannetons.

Happy baking Jim!

Joze 

It is an either/or experience if you dust with rice flour (non-glutinous variety). I use a free liner (cotton dinner napkin) to line the baskets. The outer flaps enclose the proofing loaf and help keep it from dehydrating too much (a little is ok) during the proof and refrigerated retard. This will add to the laundry bill but if you use colorful napkins it can attract the right kind of attention from your patrons (psychology of retail must always be at the top of the proprietor's mind and this comes across as an attention to detail item)...,

Bonne Cuisson,

Wild-Yeast

for the simple reason that the banneton's always stay clean.  Since we have periodic ant problems in the spring and summer months, I don't want any extra 'food' in my cabinets.  It's very hard to get a banneton completely clean if you use it without a liner.  My neighbor sewed some cotton oxford cloth liners for me that work wonderfully.