Hi all,

I haven't posted on this board in a while, mostly b/c I've been to busy
to bake much. But now I have more time on my hands and need some help
with a problem I've been having with my crusts.

As far as I'm concerned, there are two ways to rise high (~67-75%)
hydration dough. One is in a banneton, and one is in a bowl of some
type. If I use a banneton, the linen seems to wick moisture out of the
top part of the dough, leaving the top of the loaf (the part in contact
with the linen) a lot like leather. If I rise the dough in a bowl this
doesn't happen, BUT...there are all kinds of little fermentation
"holes" on the outside of the crust where it was contacting the sides
of the bowl. Not huge holes, but enough to make the loaf look odd.

I've racked my brain trying to come up with a solution to this problem
and can't figure anything out (other than proofing the loaf right on my
peel, which, with high hydration, would probably make the dough "slump"
and lose its shape).

Any suggestions?

Thanks,

Phil