I’ve been making sourdough bread for several months and initially I was using towel-lined bowls for proofing, but now I’m using lined bannetons. I notice that the surface of my dough tends to dry out significantly when it proofs in a banneton, even when I wrap the whole thing with plastic wrap, and the dry exterior seems to be impeding the rise of my doughs. I was already having issues achieving optimal rise and oven spring with my sourdough (it usually emerges from the oven risen but without any defined edges on the scoring) and proofing in the banneton seems to be making things worse. Any advice or insight? Thank you!

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