I use brotforms from Fantes.com, especially the 17 inch rectangular one pictured here:Brotforms, Brotformen or Bannetons
FWIW what has helped the most with my breadmaking, in addition to the posts here, are some of the breakbaking dvds offered by King Arthur. I must state with great emphasis that nothing, absolutely nothing beats actually watching a master breadmaker at work as evidenced by KA's dvd entitled Sourdough Breads I
by Ciril Hitz, instructor at J&W in Rhode Island. In addition to creating the starter, the master gives great demonstrations in skin forming, loaf shaping and slashing that books and verbage just can't convey sufficiently. I'm a 'visual' person.
And secondly as I've posted before, the KA dvd called Artisan Breadmaking by Michael Jubinsky set me straight better that any book because now, every loaf is a success inspite of a, perhaps, occasional low profile appearrance. All that matters is like we say here in the south when it comes to barbecue: when IT hits your taste buds, how does it taste?!?!?
Now, a hundred loaves later, I reference my breadbooks for achieving variations on a theme and totally new creations. (I'm not a shareholder in KA, either.) :bounce: