In case you come here wondering if using a banneton actually makes a difference…

So did I. And I found out. It really, really does.

I made a double batch of this recipe which I followed to a T. Everything between these loaves was identical, except one got to do its cold proof in the banneton, while the other got the loaf pan. Left loaf completely pancaked overnight. I think it maybe would’ve risen much more had I left it in the loaf pan and placed the entire thing inside my DO. Who knows.

(My score pattern was slightly different, to be fair, in an effort to save the dough that never bounced back after shaping)