January 5, 2009 - 7:41pm
Covering a Brotform?
I'm a tad curious here. I want to try improvising a brotform out of a collander and a towel. I've got those two components, no problem (and some rice flour to hit the towel with). What I'm unclear on from the recipes I have seen is what you cover the top with. Usually, the recepie says to either cover the shaped loaf with saran wrap or to use a brotform, but doesn't say if anything goes on top of the loaf. Do you just use the rest of the towel over the top? Is drying an issue?
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You don't want the top of the dough to dry out and you don't want the towel to stick to the dough. I use plastic wrap and spray it lightly with olive oil just to make sure it easily lifts off the dough.
Thanks! I usually use a wet towel over bread rising in a bowl, but I figured that would wet the other towel...
Plastic wrap Or oil lightly and cover with a plate or lid over the dough. When a draped floured cloth is used, sometimes I tie it loosely together to make the rising loaf more round. Depending upon the moisture in the dough and room humidity, I have also been known to pack the whole thing into a large plastic bag or large bowl and cover with another bowl. It is important that the air does circulate around the dough to dry it just a little and create a thin skin on the surface to help it hold its shape. In a large humid bakery, the baskets are just stacked up and the drying out of dough is not an issue but something might be done if your humidity is under 45%. Flopping the floured corners of the cloth over the dough is also fine. Use your own judgement.
I once, just for fun, let it rise in a colander without the cloth. I oiled the form and floured it. It resulted in a loaf that looked like a round bumpy rubber floor matt. I think I also had to bake it in the colander for the first 15 minutes. (I don't know what I was thinking!) Then took a knife to the dough where it protruded out of the holes to cut off its grip forcing a release. Plop. This loaf naturally had a rustic larger base with the colander shaped top. Then the loaf reminded me of those exercise sandals that become popular ever so often. Those ones with the bumps that look torturous. Don't know if the roof of my mouth or tongue needs more exercise. I didn't get around to trying it again (without flour) but do smile when fondly thinking about my hedge hog loaf.
Mini
I live at altitude in a arid climate and after misting the top (bottom?), place the brotform in a small clear trash bag, blow a little air in to puff it up above the surface, twist it closed and place a binder style paper clip on the twist.
That way it has it's own little humid sealed environment in which to rise to the occasion...