The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Swirled Flour Pattern on Top of Loaf

hydestone's picture
hydestone

Swirled Flour Pattern on Top of Loaf

How do you make those swirled flour patterns on top of a loaf?

LindyD's picture
LindyD

Which is called a brotform

It does needed to be floured to keep the dough from sticking.

bassopotamus's picture
bassopotamus

Brotform from German, Banneton from french, and the slovakian ones from Fantes are a good deal

 

http://fantes.com/brotforms.html

LindyD's picture
LindyD

From what I've read, traditional French bannetons are lined with linen and made from willow.  No pattern is produced because of the linen.  

The brotforms (German tradition) shown at Fantes are made from coiled reed, which causes the pattern in the dough.

I know that most people use either term to describe a proofing basket, but I wonder if there are any recipes which call for specific use of one or the other.  

I don't have a banneton but I do have a brotform.  Applying the Alton Brown multi-tasking philosophy, I can make a linen insert and have the best of both traditions!

 

hydestone's picture
hydestone

those look great...not sure I am going to dish out the cash for them, but we'll see.