I bought a brotform some time ago, used it once to disastrous results (sticky, doughy mess), and put it away to focus more on recipes, dough technique, etc. Well, I've gotten tired of my round, dutch oven loaves, so did some research here on TFL on how to prep the brotform to best effect, and achieved some decent results today! I thoroughly prepped my brotform with rice flour, and after my dough had risen, had absolutely no trouble at all with getting the dough released onto my peel. Based on the resulting loaf, I think I can still work on my shaping and scoring technique, but I am completely satisfied with this result (I like the non-uniform look!) :)
One question.....should I get all of the remaining flour out of the brotform at this point, or is it kind of like cast iron where I should leave what's left in there as "seasoning" for the next time??
Some shots of the loaf just out of the oven (crumb shot later, I promise!!):
Thanks for looking, any and all comments, tips, advice are welcome!