I've been baking for a little while and still I'm picking up techniques that come with practice. Every so often I have a lightbulb moment. Here's one I've recently picked up and thought I'd share...
Don't be tempted to press the dough down in the banneton. Shape the best you can and then place it into banneton. That's it. Pressing the dough down compromises the dough.
Might seem minor when it comes to technique but I think it's important and effective. You'll be surprised how much better the final loaf is.
All the best.
- Abe
I never press my dough down and usually just plop it in and let it be :).
Always best to handle with kid gloves as to not upset the nice gas you've built-up.