That $20 proofing basket was a total game changer for my bread crust

I kept fighting with shaping my loaves, they always came out flat and dense. Finally caved and got a cheap rattan banneton from the local kitchen supply store in Columbus. Honestly the difference is night and day, the dough holds its shape and the flour lines on top look so professional. Has anyone else found that the fancy cloth liners are worth the extra cash or is plain rice flour still the secret?

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