I've just started making sourdough - made 3 batches so far.
The first and third batch stuck like mad to the tea towel when I tried to turn them out.
Batch two turned out great but there was about half a kilo of flour on the top of the loaf.
My question though is whether a banneton will make it easier to turn out or it'll be a similar problem? Is it just part of sourdough to have a really floury loaf?
Thanks for your help. Apologies if this has already been dealt with previously...