Ross,

I just noticed your post -- sorry I missed it.

You're probably right about the oil on the banneton. I've only been using it
for about 9 months, and, truth be told, I haven't really used it much at all
in the past 3 months. We use our bread for sandwiches, mostly, and my
2-year-old doesn't like crunchy crust. So I've found myself making an awful
lot of panned loaves.

It's due for a good washing soon. The suggestions about using rice flour
sound really smart -- whenever I get back to making free-standing loaves
again, I'll use rice flour. No oil.

Thanks! Good point.
--
Jeff Miller