Help with large diameter ratan and dough sticking in banneton
I recently purchased some additional bannetons. When I received them, the ratan is a much larger diameter than my original bannetons. Because of the larger diameter, the space between the ratan is larger and deeper. With that, my doughs have somewhat stuck and not released easily. I've used this one for 6 or 7 bakes, and the dough has stuck every time. It tends to stick in the ends, but has also stuck on the side a few times too.
I usually scrape the majority of the excess flour out, but I didn't after yesterday's bake.
Any tips for keeping the doughs from sticking in these bannetons? Do you scrape the excess flour out or leave it in?
My original banneton is on the right. Smaller diameter ratan and has never had a problem with sticking.