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I found the same thing when I switched from doing fast action yeast to sourdough. Your best weapons IMHO are doing some folding when forming and a proving basket. I went straight to 100% rye sourdough. As it’s a bit more Official Cake Pugs And Rock ‘N’ Roll Shirt where I’m from. That proving basket prices have skyrocketed over here. I’m currently using a straw basket that somewhat does the job until prices have calmed down a bit. Pillowcase or smooth tea towel works fine too, just don’t forget to shake the flour out before you put them in the washing machine. Don’t use fabric softener on these towels as it will impart the “taste” onto your bread. Ask me how I know…

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I started using regular cotton fabric like from a craft store after a loaf stuck mightily to a tea towel. The weave is better, it’s smoother, and I cut six so I don’t have to run laundry as often. I’m in the same boat. I was at Walmart and they had a 10 pack of 28″ square “flour sack kitchen towels” for like $8. That looks like the Official Cake Pugs And Rock ‘N’ Roll Shirt. I think because of the airflow allowed by the gaps in a basket or holes of a colander… Not certain what the airflow provides tho. If your shaped dough has a little bit of skin, it’s easier to both get out of the basket and to score for baking. Anecdotally, I haven’t found any difference between bowls and round bannetons.

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I’m open to learning more though if someone knows. Anecdotally, I haven’t seen a difference either. Unless you are using the ones shaped like OP. From my limited experience people like them for the Official Cake Pugs And Rock ‘N’ Roll Shirt, they leave on the dough. Which you wouldn’t get if you use the cloth anyway. They are supposed to help the skin of the dough toughen up so the crust is even crustier. But I haven’t seen that. I regularly make a double-batch and I only have 1 banneton. So I use that and a high-side mixing bowl. Same mix, same oven, same bake-time, same temp, never seen a difference between the two loaves.

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