A blend of rice flour and white flour is good for flouring bannetons. The most helpful thing is cold final proof, though. Dough is much more stable straight out of the fridge.
We have bannetons (usually expensive, but we scored 'em at a store's clearance sale), but I haven't tried them yet. They're too large for the half-loaf I usually bake (since there's only two of us at home).
@wjcstp One recommendation I've seen but haven't tried: Coat a coarse cloth or thin dish towel with flour and use that to line the banneton.
@wjcstp does your banneton have a liner? Mine have cloth liners which helps a lot. I also have floured the hell out of the liner in the past...this time I didn't that much and still had good luck. Additionally I throw my loaf in the fridge at the end of my process which may be helpful as ninecormorants mentioned above.
@octaneTom @ninecormorants I think mine came with a liner, i should try to find it. I've just been flouring the hell out of it. Chilling it also seems like a good idea, i usually just have it on the counter.
this thread reminded me that i have a 10" banneton sitting in the bottom of my cupboard that i should try again. my loaves are always pretty large (maybe close to a kg all told) but it might be worth seeing if it'd fit.
@wjcstp One recommendation I've seen but haven't tried: Coat a coarse cloth or thin dish towel with flour and use that to line the banneton.
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