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@Olly398
Getting a bit better with the banneton - it needs lots of flour for a smooth release, and even then you must tease it out with your fingers so as not to tear the dough. But this one over-proved. Because the first prove is done in the fridge, the second prove ideally needs about 4 hours at warm room temp I reckon. Two to get the chill off the dough, two to prove. That's difficult to accomodate after work, so I tried leaving it out in the morning - about 10 hours to prove, and this is the result. It looked amazing in the basket but totally collapsed when I slashed it. None of those nice big holes. On the upside, crust and flavour are superb. 20 mins at 200C with steam tray, then 30 mins at 180.
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