The brotforms (German tradition) shown at Fantes are made from coiled reed, which causes the pattern in the dough.
I know that most people use either term to describe a proofing basket, but I wonder if there are any recipes which call for specific use of one or the other.
I don't have a banneton but I do have a brotform. Applying the Alton Brown multi-tasking philosophy, I can make a linen insert and have the best of both traditions!
Which is called a [url=http://www.fantes.com/brotforms.html][u]brotform[/u][/url]
It does needed to be floured to keep the dough from sticking.
Brotform from German, Banneton from french, and the slovakian ones from Fantes are a good deal
http://fantes.com/brotforms.html
From what I've read, traditional [url=http://www.pastrychef.com/BANNETON_p_947.html][u]French bannetons[/u][/url] are lined with linen and made from willow. No pattern is produced because of the linen.
The brotforms (German tradition) shown at Fantes are made from coiled reed, which causes the pattern in the dough.
I know that most people use either term to describe a proofing basket, but I wonder if there are any recipes which call for specific use of one or the other.
I don't have a banneton but I do have a brotform. Applying the Alton Brown multi-tasking philosophy, I can make a linen insert and have the best of both traditions!
those look great...not sure I am going to dish out the cash for them, but we'll see.