Bread

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Thrustvector

IMO a banneton is definitely worth it; it just takes a little while to season (I don't wash it between uses - just shake the loose flour off and let it air out).

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ReekBlefs in reply to @Thrustvector

Just wanted to say thanks for this advice - I tried it out this Sunday and it worked brilliantly; first time I've ever managed to get the dough in the casserole dish without ANY sticking. The pattern it puts in the bread is very beautiful too.

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