Secrets to Brotform Success
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?
Also, it seems that whenever I use the brotform to proof my bread, the bread tends to dehydrate on the outside and form a bit of a skin. I haven't noticed any problem with volume or oven spring, so I don't think this is causing too much of a problem, I'm just wondering if anyone else has noticed this. I usually proof the dough in a brotform and then stick that inside of one of these jumbo ziplock bags I found at the grocery store. Yesterday, I tried putting a cup of hot water in the bag with the brotform, but I don't think it made a difference. When I went to score the dough, there was still a bit of skin to break through.
I'd appreciate any thoughts. Thanks.