I ditched weighted bannetons for a plain bowl and never looked back

We're not going to get into the weeds on this, but I'll keep it simple. For years I did the whole weighted banneton routine, and I wasted so much time worrying about the right rice flour blend and cloth tension. Then I switched to a plain ceramic bowl with a floured kitchen towel out of pure desperation during a kitchen remodel, and the dough actually kept its shape better and the scoring came out cleaner. The banneton always left these weird lines on the crust that I had to convince myself were rustic, but the towel gives me a smooth, even surface that bakes up way more consistent. That was about 8 months ago, and I haven't touched my baskets since. Anyone else think the gear companies just sold us on problems we never really had?

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