dough sticking to the banneton when using diastatic malt powder
I have made this loaf with this recipe 3 times now - once without the diastatic malt and twice using that WEE bit and even with preparing my bannetons well, the dough sticks. This time so much so, I have no idea what mess I will see when I take off the lid. What a waste of 2 days of preparing these loaves to just have them get stuck!
In the directions, it mentions uses liners in the banneton. Could that possibly matter?