The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bratforms / Bannetons

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Pop N Fresh's picture
Pop N Fresh

Bratforms / Bannetons

Hi Folks,


 


Though all of you might be interested in another great selection of Bannetons (many shapes, sizes & types)


http://www.fantes.com/brotforms.html


 


Robert

scottsourdough's picture
scottsourdough

Thanks for the link. That site has more bannetons (and just about every type of kitchen tool imaginable) than anywhere else I've seen.

punainenkettu's picture
punainenkettu

How do you transfer it from the basket to the baking surface without loosing the rise?


 


 

scottsourdough's picture
scottsourdough

You let the dough complete its first rise normally, then put it in the brotfrom after shping (with the seam facing up). That way what will become the top of the loaf has the markings on it. After proofing you gently turn the broftorm over on top of the baking surface or peel, using your hand to make sure the dough doesn't fall too hard.

LindyD's picture
LindyD

Place a piece of parchment over the brotform (this makes it easier to load the bread into the oven).


Place your peel on top of the (parchment covered) brotform then flip it over.


Presuming you had generously applied a 50-50 mix of rice and AP flour to the brotform, the bread will gently release from the form, ready for scoring and baking.

UnConundrum's picture
UnConundrum

I've noticed that if you have properly developed your dough, and not ovrer-proofed it, the dough should not collapse when handled gently.