The sieves lined with a heavily dusted tea-towel suck to the sticky dough ripping the thick sourdough skin. This has happened twice now, perhaps it wouldn't if I'd used a piece of linen instead of a cotton towel. I've still not managed to work out how to slash the loaf properly, I think the cut needs to be severe but the skin drags when I cut it.
Bakery Bits and their alluring baking gear enticed me to buy a cane banneton (proving basket) and a lame (slashing blade). Not so sure if the blade was a necessary purchase, I've since seen images and video clips of bakers using a Wilkinson's razor blade attached to a wooden coffee stirrer.
This site is proving to be a great source of information Sourdough.com - a community of baking enthusiasts packed with info and images of their baked goods.
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