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How many times have you used the banneton? are you cleaning the flour out afterwards?
If so, don't. Just give it a little shake, mine doesn't stick now after using it for 4 loaves.
MrBaklava-
I have used the banneton over 30 times at least, and it is caked with flour still - I've only washed when I had to because the dough stuck.... I wonder whether it was poorly finished or something? I found this advice recently about sealing it with cornflour, anyone tried this:
The first problem people face is their dough gets stuck in the basket. A great way to deal with this is to do what is always done in a German bakery: you treat your basket by washing it with a thin paste made of cornstarch (corn flour) and water. Paint it all over the inside of the basket and let it dry. Once every few months, scrub out your basket and treat it again.
jdmitch
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: