First Post + Banneton Question

Hello! This is my first post. Today's bread is a new one for me. I've been baking a while but I'm still getting the hang of using a starter. I'm also new to baking with rye. 

48% KA Bread Flour

40% Whole Wheat with some flax seed meal too

12% Rye

80% Water

20% Leaven

And probably around 2% salt but my scales not quite that good so who knows. 

I mixed it, autolysed for about an hour, kneaded until smooth, fermented until doubled, preshaped, rested, final shaped, and proofed overnight in the fridge. I baked it at 475 on a baking stone and covered by a preheated dutch oven bottom for the first 15 minutes. Overall bake time was about 35, but it could've used a little more. I didn't score it because I usually don't get much spring from more whole wheat-y breads like this but it broke open nicely anyway. It's a little dense but has good flavor and is awesome with avocado :)

I also wanted to ask you guys how you store bannetons. I feel like I've read that they're best kept floured. I know I've read that the cloth lining proofing baskets are best kept floured so they eventually are completely non-stick, but that's not as big a deal. I don't want bugs in my banneton and I don't know how I'd seal it up. Do you just wash and reflour them every time? Thanks! 

Katie