URGENT: Treating brotforms

Do you mean the ones made of willow or cane? The standard advice is _not_ to treat them with oils of any type (including Baker's Joy, which is a spray containing oil and flour).

Getting the dough not to stick to the brotform is a bit of an art, and I can't say I have fully succeeded yet. Most authorities recommend a light dusting of flour (some say rice flour). Raw bran flakes are said to work as well. In any case you don't want to contaminate the surface with oil.

sPh

I have never heard of greasing Brotforms or Bannetons, I don't think it would be a good idea as they would probably go rancid after a while. Mine are a few years old now but I only use regular AP flour on them, this past week I tried using rice flour and it seems to let the dough release even easier and with less flour sticking to the dough. When I shaped my ball of dough I gave it a coating of rice flour and placed it in the brotform that had been coated with regular AP flour, it was the first time that my dough released completely and had not one little bit stick, usually I get one bit to stick which makes my loaf deflate when I try to get the dough out of the form, coating it lightly with the rice flour seemed to make it release great and all the AP flour fell off the loaf when I took it out of the form, usually the loaf was heavily coated with AP when I took it out. I was very happy with the result the rice flour gave. Mattie

 Ooh, ouch, no please don't oil them.....

 I dust mine with rice flour, leave to dry out before putting them away, then give it a very good brush out every so often and leave to air dry..... qahtan

Take a look at the videos at: breadtopia.com for one way of using a brotform. I line mine with Reynolds Release foil. Jerry in Seattle

of brotforms. Glad you didn't oil them. I got them 2 weeks ago and have had excellent results using rice flour. I have found that you may get an area with a blop of flour, just use a soft pastry brush to rid the excess. To clean : I've only done sourdough in them and find you need to let them sit and dry out a bit to knock the flour out. I retard in the fridge in food grade plastic and the condensation makes the flour hard to clean, until they dry out. You then can give them a rap and they are good to go. Enjoy..