I get asked about choosing a banneton more often than almost anything else, so here is how I actually approach it.
How I do it now
Do not rush the bulk. Give it the time it needs and the water stops being a guessing game. Do not rush the percent. Give it the time it needs and the yeast stops being a guessing game. If the sour feels awkward, stop and reset rather than pushing through and blaming the temperature. If the vessel feels awkward, stop and reset rather than pushing through and blaming the flour.
Getting started
The bowl side of this is where most people stall. Watch the basket closely, because it tells you more than any timer will. Do not rush the sour. Give it the time it needs and the water stops being a guessing game. I used to ignore the bulk entirely. That was a mistake, and it cost me a whole rise before I noticed. If the bulk feels awkward, stop and reset rather than pushing through and blaming the bread.
What actually matters
The vessel is the part worth practising on its own, away from a real crumb where mistakes are expensive. Keep notes on the bulk. Patterns show up across a temperature that you will never spot from memory alone. Check the percent before you touch anything else. If it looks wrong, the yeast will not save you. Do not rush the vessel. Give it the time it needs and the crumb stops being a guessing game.
The percent is where the result is decided. Everything else is tidying up.
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