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Arducius
An alternative is seeds , currently using flax to add nuttiness and crunch.
Also if I am sifting flour I keep the bran to either add to muesli, yoghurts etc or for adding to the exterior of the loaves.
Rather than sprinkling the banneton, I tend to roll the shaped dough in seeds and or bran before placing in the banneton.
Also I found the more I used the bannetons there came a point that the flour residue formed a sort of non stick surface.