Bought a $60 proofing basket and my sourdough finally stopped flattening out

I've been fighting with flat loaves for like 6 months. Tried different flours, hydration levels, you name it. Then a baker at a local shop in Portland told me my banneton was the problem. I was using a metal bowl with a towel, which sounds fine but it wasn't letting the dough breathe right. Picked up a proper rattan proofing basket for $60 and my loaves actually hold their shape now. Has anyone else had better luck with a specific brand or size of banneton?

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