Customer Reviews

Frieling Oval Brotform 1-Pound Bread Rising Basket

5 star:		(3)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

This requires skill to use: Removing the dough after rising has to be done just right, or the dough deflates. If the dough doesn't rise to the rim of the basket, you need to hold your hand (or a piece of cardboard cut to fit inside the basket) over it when removing; if it rises above the rim, it often deflates no matter how careful you are. I tried lining the basket with a towel (the dough stuck, which of course deflated the dough), then with parchment paper (the dough didn't stick, but of course that eliminated the pattern of the basket on the bread). Also, the basket needs to be floured very thickly and very often, in order to (hopefully) acquire the patina needed to keep the dough from sticking and tearing when removed. But if you bake sourdough bread, you know that it puddles, giving you a flat, wide loaf, so a sourdough lover needs some sort of form to prevent this happening. I will continue experimenting with the basket, and I really do think that I'll eventually learn how to work with it. But as I said in the opening of this review, it requires some skill.

After mixing your dough and letting it rise the first time, this basket helps shape the dough into a perfect loaf, with an interesting pattern on the crust. My first loaf with this basket turned out perfectly. It is much easier than hand shaping a loaf, and much more rustic/natural than using a loaf pan. The natural coils shape and decorate the loaf the old-fashioned way. When it's done rising, carefully remove it from the basket and care fully put it on a pre-heated bread stone in the oven. The loaves look and taste great

Basket works well,but I do not like that the bottom of the basket does not have an oval design. I wish this would have been shown in the pictures. The pattern is simply straight lines which I do not find as attractive on the bread. I find that I use this basket more as a basket to serve the bread rather than bake it. I much prefer the round basket for baking.

This is just what I needed. With a little flour sprinkled in the form my sourdough rose beautifully into a lovely country OVAL loaf. It was easy to plop onto my breadstone and the loaf had the authentic concentric circles on the bread.

Bought this to make a sour dough loaf for my bread class in Culinary school. This worked like a charm. I love it. Make sure to dust it with a lot of flour first, so your dough doesn't stick to it.

With this gadget, you graduate from breadmaker kindergarten to artisan-level.

The utility here is that, by exposing your dough to the air on all sides, you get a thicker crust (just like those expensive loaves at the bakery). The beauty is that it leaves little rings on the crust and patterns of flour, so everyone will know that your are a True Craftsman before they ever take a bite.

If you make sourdough, you really, really need this. Actually, you need two of them to accomodate most recipes. And you need a baking/pizza stone, so when you ease the dough out of the brotform, it rests on a heated stone in your oven.

I have found it a bit tricky to use. But I have also found it isn't so temperamental that I can't turn the dough out onto a bread peel, and give it an egg wash or sprinkle with caraway or salt (or what have you) before sliding the formed dough/loaf out onto the heated baking stone in the hot oven.

Thirty bucks for a basket? Sixty for two. Yes, that's a bit much. But if it causes you to bake bread that you are proud of and allows you to forego the five dollar loaves at the bakery (because yours look and taste just as good), then I say it's a bargain.

Traditional European hearth bread has a distinctive coil pattern and a crunchy crust. Both come from the use of brotforms, coiled cane baskets used for the second rise that shapes and adds texture to the bread.

This "Frieling Oval Brotform 1-Pound Bread Rising Basket" allows you to recreate this old-fashioned style, whether you are using a mixer, hand-kneading or even if you use a bread machine. Basically, however you do the initial knead and first rise in a greased bowl, the second rise is done in the brotform. It needs to be well-floured ahead of time to ensure that the dough doesn't stick and will come out easily, but the brotform will ensure a nice even rise with the coil pattern pressed into the dough.

This is definitely not a beginner's product, and increases the difficulty of bread making. The second rise has to be just right, and I have had it deflate coming from the brotform more than once. Once you get used to it, however, it will become a valuable part of your baking repertoire.

Aside from its use in rising, the brotform also doubles as an attractive basket for serving rolls and such. It has a nice rustic look, using authentic cane, and can be fitted with a stone and kerchief for bread warming.

This is just a basket really the use is for serving. I thought I was ordering a form to bake Artisian bread in. Very deceiving the way the use is written and it is very expensive. I do not recommend any bread baker ordering this.