The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brotform vs. Lined Basket

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SulaBlue's picture
SulaBlue

Brotform vs. Lined Basket

I am looking at breadtopia.com at at SFBI for proofing baskets. Both have both the coiled brotform and the lined wicker baskets. Will loaves proofed in one of the lined wicker baskets pick up any of the wicker design at all, or does the lining prevent that? Is there any reason (other than wanting a design/no design) to choose one over the other? Will heavily hydrated breads stick to one or the other more?

AnnieT's picture
AnnieT

Hi SulaBlue, I use a linen lined banneton and the dough has a slight impression of the wicker which disappears during baking. I sprinkle it with rice flour and have never had it stick but my only warning is to be sure the linen is really dry before storing. As soon as the bread goes in the oven I remove the linen and place it on top of the stove. All this because I did find mildew one time. Hope this helps, A.

dmsnyder's picture
dmsnyder

Hi, Sulablue.


I use both. I have not had any difficult sticking with either, but I think the (well-floured) linen-lined banneton sticks a little less. The major difference, besides the brotform making a pretty design on the loaf, is cost. The brotformen cost more.


Also, I haven't found a reasonable source for brotformen that hold really large loaves. I have one line-lined banneton that I use for 3-4 pound miches.


BTW, AnnieT's point about mildew is a consideration, especially if you live in a humid climate, but I think this can be an issue with both types of basket.


David

SulaBlue's picture
SulaBlue

Thanks. Both locations have the smaller bannetons for about the same price as their linen baskets, so I think I'll go with 'pretty design.'


 


I can't imagine wrangling a 3-4 pound miche!

baltochef's picture
baltochef

David


I do not know what your definition of "reasonable" is, but Bridge Kitchenware currently has all 10 sizes of their unlined German-made brotforms, which they call a banetton, on sale..Just type "banetton" into the search box when you visit their homepage..Other than Fantes, BK has the largest selection of unlined cane brotforms that I have seen on the web..Four shapes--oval, rectangular, round, and baguette..Three sizes each in oval, rectangular, and round with a single baguette size..Unfortunately, I purchased all 10 of mine from them, some $325.00 worth, before I owned a computer, or was aware of the wonders of comparison shopping the internet..


Bruce


http://www.bridgekitchenware.com/

SulaBlue's picture
SulaBlue

AH-HAH! This is the site that I'd gone looking for after seeing it here the other day and couldn't find it again when i came back!


 


Thanks.

dmsnyder's picture
dmsnyder

That's a new site to me. They do have a good selection and good prices.


David

xaipete's picture
xaipete

Thanks, Bruce! This site has everything I want but can't afford! Lots of times, when I see sites that have wonderful stuff like this site, I just put it in my basket but don't check out--somehow that makes me feel like I almost own it. --Pamela 

plevee's picture
plevee

They have an incredible sale on now on all sorts of equipment including 9" oval bannetons for $11!

dausone's picture
dausone

I just received mine last week directly from Brotform.com. Different sizes, different prices than bridge but are nice quality for the price. I prefer to use them unlined because of the wonderful design imprinted on the finished loaf.

Janknitz's picture
Janknitz

Wow, the Bridge Kitchenware prices are good.  But the SFBI prices are close and profits go to scholarships.


I just bought two bannetons at SFBI and have had mixed luck with them.  One bread turned out with the impression of the banneton even after a signficant oven spring.  The other retained no trace of it.  Both were different portions of the same dough. 


My first effort with the banneton was a failure.  Despite heavy flouring, the  dough stuck and deflated when I tried to put it out on the peel (the bread was still great!).  I didn't have Baker's Joy, but I had "cake release" (rub on, not spray on).  So I rubbed it lightly on and off the banneton, then floured with a mixture of rice and white wheat flour and while I had no sticking, I had no basket impression in the final baking either.  It's going to take some practice to get it right!