Also known as a banneton, it is a favorite of artisan bakers for raising their bread dough. The basket coils provide a beautiful shape and decor for a traditional hearth loaf look.
This basket is exceptionally well made in Europe of the highest quality natural materials.
Measures 8 ¾ inches in diameter across the top and is designed for a 1 ½ lb. loaf.
Dust the basket with flour and the risen dough drops easily onto your baking surface.
I used 1 pound and 2 ounces of dough. You put the rounded side down or the top down.
I made Eastern European Potato-Rye Bread on page 120-21 in ABin5 book.
I used a serrated knife to split the top of the dough.
I guess I put too much flour in the basket because flour is pretty heavy here but anyway you get the idea!!!
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.
Now an experiment for fun!!!
Isn't this a pretty hat?
Now for the inside of the hat and you know where I am going with this don't you?
Yup the dough goes in the hat!!!
The finished baked bread..............with too much flour again.........but fun experiment!!!
The other bread in the photo was done in a wicker basket.
I did not slash the top of either bread or poke the tops with toothpick.
This was the dough before going into the oven.
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