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Brotforms

Generally called a brotform, brotformen or banneton, these bread molds are used for the rising of the dough (also called proofing). The basket coils and flour dusting provide a beautiful shape and decor for a traditional hearth loaf.

Wood baskets are made by hand. They have imperfections that are normal in a natural, unfinished wood product, and which enhance the look of your finished loaf.

Poly baskets have uniform designs and can be cleaned in a dishwasher.

Tips
Weigh flour: 8-12 oz to yield about a Lb, 16-20 oz for 2 Lbs, 28-32 for 3-4 Lb.
Knead the dough by hand, or with a bread machine, or mixer.
For better texture and crust, many bakers let the dough rise in a greased bowl first, and then transfer it into the Brotform for the second and final rise.
As you experiment with your recipe, remember that the day's weather, quality of the yeast, type of flour, and quantity of whole grains used can greatly influence the final rise of your bread.
Do not use the Brotform basket for baking the loaf. Use it only for the rising.

Brotform Loaf Weight Guide
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