I just bought 2 bent-willow bannetons... any pearls of wisdom?

I don't know if its a pearl, or merely an interesting grain of sand; one of the problems I've encountered with my willow brotforms with relatively high hydration doughs (68% to 72%) is sticking to the wood, i.e. not releasing cleanly.

On the recommendation of another TFLer I swiitched from dusting the baskets with white bread flour to brown rice flour. I also sprinkle the exposed bottom--the shape is bottom up in the brotform--with a light coating of the rice flour. As the dough inflates its bottom's edges roll into previously uncovered wood. The rice flour coating the bottom prevents the expanding dough from sticking.

Since making this flour change, and the bottom sprinkling adjustment I've not had a single stuck shape.

I prepare a brotform by putting a generous amount of brown rice flour into the bottom of the basket, and while rotating it I rub the fllour into the interstices between the reeds. If there is only a little excess flour I let it drift back to the bottom of the brotform, rather than shake it out, and run the risk of dislodging the flour embedded in the grooves. I handle the baskets gently once the flour is in place.

When I use my metal peel to place the proofed shape in the oven I put a sheet of parchment paper onto the peel, and turn the proofed shape onto the paper; When I use my Super Peel I turn out the shaped and proofed dough directly onto the floured peel's linen.

If you search You Tube there are a number of good videos showing bakers turning out proofed shapes from bannetons; I learned a lot from them, unfortunately, I don't have a link to share. Perhaps another TFL reader can direct you to them.

David G

Definitely rice flour, and plenty. I haven't used my bannetons in a while because I only have 3 and when I bake lately, it is like 70 loaves in a day (32 of which are boules). When things settle down, I may go back to using them. I like the look.