I received a banneton for Christmas, which was pretty cool. I've just finished my first loaf with it and had... mmm... let's say "moderate" success.
I made a pretty standard direct-yeasted 60-2-2 type of dough, using about 25% whole wheat/75% all-purpose. After primary fermentation I shaped a boule, relatively gently, and popped it into the very heavily floured basket. (I wanted to be sure it wouldn't stick!)
After proofing, I unmolded it as gently as I could by putting my floured hand on the top (bottom, really) of the loaf, flipped the basket and sort of rolled it gently onto my peel.
Unfortunately, it seems that I wasn't gentle enough—and the boule partially deflated. I baked it off anyway as it clearly wasn't a total loss, but I was wondering if anyone had and tips on using one of these baskets.
Here are a couple of pics of the loaf fresh out of the oven. Too much flour, as I was paranoid for my first go-round!