The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

proofing basket

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Ghobz's picture

Proofing baskets prices and quality question

February 5, 2013 - 6:58am -- Ghobz

I have an artisanal moroccan basket I use as a substitute for a round proofing basket. But 1 is far than enough. I need at least an other one and ideally 2 oblong proofing baskets so I can bake more comfortably than with the heavy ceramic mixing bowl I make do with right now when I make more than one loaf. If I'm patient enough, I could wait for my mother to travel to Morocco as she does twice a year so she brings me 2 or 3 more of the local artisan baskets. I would recieve them sometime in the next 6 months.

My moroccan "proofing" basket.

varda's picture
varda

Last night we returned from two weeks on vacation to an empty refrigerator and no bread whatsoever.   While traveling, I did not rush around looking at bakeries, sampling the fine local breads, searching for flour, or any other such thing.   The only homage to bread I inflicted on my family was a wee bit of shopping for baskets.   First I bought a basket which I had a vague notion I would proof bread in.   Yet as soon as I made my purchase, I realized that I would never, never pollute it with flour and wet dough and suchlike:

Which meant that I needed another basket for proofing.  This eventually manifested as:

which when purchased I immediately started to question.   Yet basket and no bread means:

and

and finally a bit of bread to eat:

The bread was loosely based on Pan de Horiadaki, but I wasn't much in the mood for following directions after a long trip home.  So let's call it Pan Tipo de Horiadaki or Sorta Horiadaki.  Anyhow, it was nice to have bread in the house again.  And the basket isn't too messed up.

And incidentally - in neither of the two stores where I bought the baskets did the sales people know what they were - i.e., who made them, where they came from, etc.   In the second store they said their Indian crafts vendor showed up in the middle of the night and placed his merchandise in the store and only barked at them if they asked him any questions.   So, does anyone out there have any idea what type of baskets these are?   First bought in Estes Park, CO, second in Boulder. 

I'll close with a little Rocky Mountain splendor:

mlucas's picture

Brotform pattern without a brotform!

June 18, 2010 - 1:02pm -- mlucas

I've always been a little sad that because I use a linen tea towel to line my baskets, very little (if any) of the pattern of the basket shows through in the flour on the finished loaf. (I do have one small round basket that looks very natural / foodsafe, so I have tried that one without a towel, with good results. But my other baskets kind of look like the wicker may be chemically treated, so I didn't want to try them.)

Walden Pond's picture

Losing Shape from Banneton to Baking Stone

May 19, 2010 - 7:03am -- Walden Pond

I've learned so much from everyone in my journey to make perfect sourdough. But I have two unanswered problems:


1) If I keep my dough at a high hydration level (in order to perfect the crumb), it sticks to the sides of my banneton. It doens't matter if I use my wicker one or linen lined banneton, whether I flour the sides or grease the sides, the dough sticks and won't come out...

Stephanie Brim's picture

Has anyone ordered the brotforms from fantes.com?

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.


http://fantes.com/brotforms.html


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

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