I have a banneton, but I don’t use it. My favorite way to bake sourdough is to take my bulk fermented dough and form it into a nice ball in the bowl doing the last set of gentle stretch and folds, and form it into a nice shape in my hands. Then I gently place it on parchment in a romertopf clay baker, seam-side down, with the nice smooth top facing up. I put on the clay cover and place it in the fridge, for a cold retard. When I’m ready to bake, I slash it and bake it, covered, in the romertopf. I tried using the banneton, and thought it was more trouble and my bread did not come out any better. So, different strokes for different folks! I have to say I have never tried a bowl lined with a tea towel. I agree with you that having the right equipment sounds much better than that method. :)

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