Round Proofing Basket Banneton Brotform 8.5 Inch
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- Our brotforms 8.5 inch are exceptionally well constructed and traditionally shaped. Specially designed for professionals. It also makes the perfect gift for friends and family.
- Made from 100% no chemical natural cane - Our brotform is environmentally friendly.
- Our brotforms are manufactured in compliance with the German LFGB Daily Use and Feed Code.
- Hand crafted bread mold and made of high quality natural cane measures over 8MM in diameter, which is thicker and stronger than the material used by many competitors.
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Rattan banneton is great for proofing your bread. These are also known as "brotforms" or "proofing baskets". These baskets are used both to provide the loaf with shape and to wick moisture from the crust. When dough is risen, turn it out onto a pan to bake. The loaf will sport a gorgeous pattern of floury rings circling the deep-golden crust. Measures approximately 8.5 inches in diameter at the top, 5.5 inches in diameter at the bottom. Height is about 3.25 to 3.5 inches.
Top customer reviews
These are handmade... Out of natural product... 'cept the tiny nails used to keep the shape. As are, all of them.
And, as it is with all natural wood fiber products, since water was involved in-process, you may have an errant fiber on the inside, clip it off at it's root. I found none of these, within this vendor's product.
From a dedicated home baker they are exactly what you want!
Hint: Use "Bread flour" preferably King Arthur, to coat the inside of this basket before proofing your dough. Coat it well by using 4 fingers like a pad and run it around the inside with a little pressure, to have flour stick to the sides and into the crevices. A few times at this and you'll be a pro.
All-purpose flours seem to not stick as well, and that's to any of these, from any vendor.
Make sure all of the nooks and crannies are well floured. You should not see the basket on the inside (dough basket), just flour and contour.
Carefully tip & roll your proofed dough out onto your baking surface in the oven. Spray water with a spritzer and use a cast iron skillet (heated in the oven on a lower rack) and place either 1/2 cup of boiling water (at a time, and my preference), or several ice cubes. This causes steam so show caution, but the crust becomes exceptional. Do this for the first few, to 5 or 10 minutes into the baking process.
UPDATE: I have ordered a second one as it is so much better than any other alternatives. I usually bake two loafs, start eating one and freeze the other for later consumption. It saves a lot of preparation/baking time and saves on gas (oven energy). Owning one basket, I had my other loaf proofing in a pot with a linen liner. I thought it will generate a similar result with the moisture absorbing effect. Doing so created a natural experiment where I could actually compare the results side to side. The loaf proofed in the basked is markedly better! It is rounder and prettier... but also it has larger holes within the bread texture, which directly affects the quality and the taste of the bread.
I am an amateur bread maker, having recently received a sourdough starter from King Arthur as a gift. I have been letting my dough rise in a boule form on a flat surface, and wanted to try something new. I saw a video where an artisinal bread baker was using bannetons to make beautiful loaves and wanted to give it a shot.
First, a note about the product name: calling it a "banneton brotform" is like saying "automobile car". A banneton is a shallow bowl used for proofing bread. Brotform is German and means "bread mold". They are essentially synonyms.
I have used my banneton a few times now and I've had exactly the results I had hoped for. The spiral cane shape leaves a fantastic pattern on the loaf, and it provides great structure for the dough to rise. The wicker also draws moisture away from the dough, helping to create an awesome crust. I've given a few of these loaves away, and they get oohs and ahs.
One thing to be aware of, and I don't know if it is this brand or this type of wicker in general is that there tend to be little fibers of wood that stick out. I brush them down or cut them with scissors (don't pull them, as they tend to cause large rips in the wicker). If your dough is soft, they might stick into it.
I'm not sure if this bowl has any magical properties that somehow make the bread taste better. Although, I'm sure it lessens the amount of stray dog hair that usually hitches a ride along every towel in the house. Ultimately, this little guy made my wife quite happy and ensured that our house will never be without a yummy loaf of fresh, homemade sourdough bread.
I would recommend this to a friend, stranger, and/or enemy.