Reusing dusting flour from bannetons
Hi! Has anyone tried reusing rice flour from the bannetons after getting the bread out? I am quite generous with rice flour to be sure I don't get a loaf sticking, but then rice flour is not available in just any supermarket and I don't want to use it up too quickly. Is there any reason not to just reuse it? I guess it can absorb some water from the bread during proof, but if I just leave it to dry in the banneton for a while, before taking it out, would it dry sufficiently?