The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Idea and thought on this homemade brotform

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sgregory's picture
sgregory

Idea and thought on this homemade brotform

I was playing around in the woodshop and came up with this idea for a brotform.  Made a couple of different sizes just to see what would work.  Made out of hard maple since it is plentiful here and is flavorless.  My only concern are that it isn't quit as absorbant as a cane Brotform and the angle is steeper than it looked on paper.  I did put some lines in the wood to hold the parting rice flour and create a "pattern" but we will see.

 

Think these will work or should I do something different?  They are easy to make in bulk which is what I need as I want to bake about 30 loaves at a time.

 

Doc.Dough's picture
Doc.Dough

Might work with a heavily textured liner. There is a pretty straight forward way to fold it to keep from having big wrinkles impact the dough shape.  The sides are steep  but with a cloth to allow the dough to slip out it might work.  I would not try it without a liner and probably would adjust the angle of the sides first (but a test will tell you whether you should have done that before the test or not).

 

sgregory's picture
sgregory

Thanks for your input on the design.  I will make a few different ones with more angle on them so they release better.  It is my goal in this design (when I get it right) to avoid a liner.  I can texture the surface to allow it to hold the parting flour better.

Mini Oven's picture
Mini Oven

Afterall, cane bannetons are tapered also on the ends.   I don't see any nails, glue with not hold out.  Dove tailed?  

As long as the openings are larger than the base they should flop out.  Put some dough together and try them!  :)

sgregory's picture
sgregory

Will try them in a couple of different configurations today, including without cloth.  Fire is in the oven and the dough is warming up from the cold ferment now.  Let you know.

dabrownman's picture
dabrownman

just fine with rice flour since nothing will stick to it .  Nice job!  Looks like you have a cottage industry going.  So how much are you going to charge for them ?

sgregory's picture
sgregory

Are you refering to the brotforms or bread?

sgregory's picture
sgregory

The linen worked well as well as direct into form.  Comes down to presentation desired I guess.  The Direct is much easier but I actually like (at least for this bread) the linen surface better. 

FYI both tasted good.  60%Wheat 40%KA Bread at 82%Hydration.  Folded in during shaping: pecans, cranberries, and dates.

 

dabrownman's picture
dabrownman

Way to go!

rayel's picture
rayel

The bread looks great too. Are all parts maple? A couple of the bottoms look like fir.  Thanks Ray

sgregory's picture
sgregory

Had Some cherry as well.  But only for trial.

rayel's picture
rayel

Really pretty grain, at first I thought the bottomes were curfed, but I guess it turns out the grain is so even. Nice workmanship.  Ray