Average Reviews:
(More customer reviews)I had put off buying brotforms until recently when I thought I had gotten enough skills to rationalize the purchase costs. I should have done so sooner. If you've shaped your loaf with good surface tension, it will come out in a shape that holds long enough for a good slash and loading into the oven. Finished loaves have the nice flour lines that many people associate with "artisan" breads. They do look good. The form appears to be well made and other than using reasonable to care for it, the form should last years.
Click Here to see more reviews about: Oval Proofing Basket
Made of natural cane that's hand woven in Europe following a century old tradition. Made in the same fashion as the round coiled proofing basket. This one is ideal for forming loaves intended for baking in the Romertopf Clay Baker. It will hold the desired shape of the dough during rising and make it easier to turn the risen dough into your Romertopf or other hot baking surface for baking.Dust the basket with flour and the risen dough drops easily onto your baking surface. For proofing very wet doughs, as called for with the popular no knead bread recipes, for example, a coating of wheat bran will prevent sticking. To clean your Brotform, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don't use soap. See above video.Inside dimensions: 10" long x 6" wide at the rim. Tapering down to 7 3/4" x 4" at the base. Designed to accomodate up to a 1 1/2 pound loaf.
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