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From Bakery bits:
"The very first time that you use your new banneton you can help to condition it by lightly misting it with some ordinary tap water and then dusting your banneton liberally with flour, tipping out the excess. Do this the day before you want to use it. When it comes to using your banneton every day you need to dust it."
Nef
Thrustvector
Any tips for stopping loaves sticking to a cane banneton? Tried out my new one yesterday and ended up with the dough sticking - do I just need to be dusting it more aggressively?
^ mine (unlined) came from Shipton Mill; I've got some old lined wicker ones that came from Bakery Bits. But as they're all swamped at the moment, maybe somewhere like Nisbets or another catering supplier?