Question about proofing baskets and crust sticking

I picked up a banneton from a local shop in Portland last week and every loaf I've tried has the dough stuck to the sides. I'm using rice flour like everyone says but I think I'm dusting too light. Has anyone figured out the right amount of flour to use so you don't peel off half the crust?

2 comments

2 Comments

gonzalez.rowan1mo ago

Nah man, how wet is your dough when you're loading it in? Sounds like that could be more of the issue than the rice flour dusting alone.

the_spencer1mo agoMost Upvoted

Nah, I think your dough hydration matters way less than people make it out to be.