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.