The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


maryserv's picture

found great price on coiled wicker baskets for final proofing

January 20, 2010 - 9:17pm -- maryserv

Hello all,

I've been on a quest to find a reasonable priced coiled wicker dough-rising basket.  I finally found it but it requires a $50 dollar order to even place the order (they are wholesale to public).  And yes, even when I order 2 of all: round, oval, rectangular - and throw something else in I'm still not to $50.  If anyone is the in the Houston, Texas area and is looking, I'm happy to combine orders.  Or I suppose I could order, receive and then send on to you if you are not local.  The prices are crazy-good for untreated rattan coiled baskets - $6 each. 

saraugie's picture

I want to purchase Brotforms and/or Bannetons and need some advice.

Lined or unlined, that is the question ? I'd hoped to stop at that one question, since I could use the Shakespeare ending, I will anyway :)

I want to get one round and one oval, what sizes should they be ?

Mini Oven's picture
Mini Oven

Ready in 3 1/2 hours?  (Make it longer if you wish, use 1/2 teaspoon of yeast, add salt & caraway and use cold water to make it rise slower.)

Wheat shaped form ... White Bread   crusty

  • 450g hot water (you can just manage to keep a finger in it)

  • 7g instant yeast

  • 650 g Wheat flour (250g AP, 400g Bread flour)

  • 1 1/2  to 2 teaspoons table salt

  • 1/2 teaspoon ground caraway

  • olive oil for bowl & form

Pour hot water into a large 2.5 ltr. mixer bowl and sprinkle with yeast.  Add the flours and stir until all the flour is moistened and a shaggy dough has formed.  Cover and let stand 2 hours or until the dough has risen up to the cover.  Remove cover and scrape out dough onto a lightly floured surface.  Sprinkle with the salt and caraway.  Fold or roll up the dough and knead to blend for about two minutes.  Shape into a tight ball and cover with the bowl.

Soak top and bottom of a Clay form (total volume 2 liters) 10 min in warm water.  Allow to drip dry and surface water to absorb, one minute.  Smear inside with olive oil.  Re-shape and tighten dough to form a loaf.  Rub with oil and place into bottom form.   Oil the inside of cover and place over dough.  Set in cold oven for 15 minutes.   Turn on oven to 225°c  (440°F) on Hot air (convection) and time for 45 minutes.   Remove form and brown loaf another 5 minutes in hot oven on rack.   Cool on rack for 15 minutes and serve warm with bread knife on cutting board. 


I was given this form for Christmas without any instructions.  As you can see the ingredients add up to just over a kilo of dough, about the right amount to fill this two liter volume form.  The loaf crust is very crunchy and thick.  The crumb slightly chewy and tender.  I removed the top for the last 5 minutes of baking but wished I had removed the whole form to let the bottom brown more as well.   Slices are almost round and crumb is fine.  The oil in the form adds to an almost buttery flaky crust.   This loaf was sliced warm.




Stephanie Brim's picture

Has anyone ordered the brotforms from

March 2, 2009 - 8:44am -- Stephanie Brim

They have both German- and Slovakian-made cane brotforms and bannetons, both at prices rather less than I've seen most other places.

Just wondering. Not getting a stand mixer opens up about $350 for some other needed bread-related things.

scardanelli's picture

Secrets to Brotform Success

January 26, 2009 - 4:52am -- scardanelli

Hello all,


I purchased a brotform from the baker's catalogue and have used it several times, yet my finished loaf never seems to come out like those in the cookbooks or even here on TFL.  I usually get some spiral design, but it is not consistent over the entire loaf.  How much and how often do you flour the brotform?  I've heard that some use a 50/50 mix of white rice flour and bread flour.  Is this blend used on the brotform as well? 


salvy's picture

My $5 brotform

January 1, 2008 - 11:18am -- salvy

I discovered this forum when searching the web for a reasonably-priced brotform basket.

Finding none, I read some of the earlier brotform posts and realized that this baking item seems to be universally overpriced.

Decided to take matters into my own hands. It worked!

Grabbed a roll of 7/16" OD x 20' vinyl tubing at Home Depot, $5.55 with tax. I am confident this stuff is food-safe - I have used it for years for brewing beer and it's what moves air and water in millions of fishtanks around the world.

bshuval's picture

How to clean a wicker basket

December 29, 2007 - 8:39pm -- bshuval

Hi all,

Today I bought a couple of wicker baskets at a thrift store. I want to use them as brotforms/bannetons (one came lined with linen). My question is how to clean them. I don't know "where they've been", and would rather clean them first. Is washing them in warm sudsy water a good idea? Can I remove the linen off one of the baskets and place in the washing machine?




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