Bread

hmmm... sounds like loaf swap might not be very sensible then.
My other annoyance is I always have to overflour my banneton to keep the dough from sticking...do I need to do something to make my banneton less sticky? Do I have to prove it in a drier place? I usually prove in the fridge (overnight) but this is a bit damp I guess. Usually ends up looking something like a snow-covered hill:

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