Jeff Miller wrote:
> I picked up a banneton when I first started baking, but soon abandoned it for a bowl with a well
> oiled and floured old cloth napkin inside. I like the shape better, and you can't beat the price ....
>
> :-)
>
> --
> Jeff

I bought willow with liners from TMB baking a few years back. So I
cannot speak to plastic (though I still like the prices and think it's
OK if they throw the texture in for free <g>). Samartha's plastic looks
better to me, but then you have to deal with Euros and ship across the
ocean. If I were to do it again though I think I'd give these really
cheapo baskets (see link) a try. A lined basket/banneton really gives a
fine crust, one that slashes well and holds shape. TMB has a rather
nice lame too.

http://www.tmbbaking.com/supplies.html#baskets

Rice, to Huchindi's point, works the best by far (for me). I buy a
pound of white rice about once year and mill some whenever I want to
clear/clean the mill from other stuff. I've never had dough stick using
rice flour, even wet dough releases pretty well.