I have a recurring problem of my dough sticking to the banneton even when heavily floured. I'm curious that the instructions above suggest forming the loaves into either boules or batards and then it's implied they do a final rise a lined banneton. Why form them into a boule or batard if they're going into a banneton for 12 hrs, won't they end up balls anyway? Or should they rise in the fridge as formed boules or batards with no banneton? I'm thinking that would solve my sticking problem by avoiding the bannetons altogether...

• Reply