January 20, 2014 - 9:25am
Brotform and dough sizing
Hello,
I'm looking to get a round brotform for baking breads in my dutch oven, and I know that there are different sizes out there.
Instead of having to buy a small one and a large one to accommodate my differing dough sizes, would it be alright to just get a large 10" one and use it for all my doughs, even if they are small enough to use a 8" brotform?
If the interior of the brotform is the same across all sizes and it's just a matter of a higher/wider rim, then I'm sure I can just get a large brotform.
Any thoughts?
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to give your dough "a memory."
If the shape is too flat a big for the dough, the loaf will also be flat. Smaller amounts of dough require a smaller taller form.
is better than mine and my appretice's put together:-)
Still, for the price of one expensive brotform.... Lucy and I have accumulated 20 different sized baskets from Goodwill for any shape and size of dough from baguettes, Monster Miches, boules, batards, even rolls, etc and they leaves such interesting patterns on the bread too if you don't use a floured towel in them. Baskets are 50 cents to a dollar each on half price Thursdays. These don't count the various strainers, colanders, bowls and other things hanging around the house that also make great bread forms when not doing what ever it is they are supposed to do instead,
Happy Baking
Pardon me, I'm not a native speaker.
Brotform seems to be a German word, but in Germany/Austria they are made of metal and I'd translate it to "loaf pan".
If we are talking about bannetons: the smaller ones here seem to have indeed a higher "height to diameter ratio".
Before you buy both, I'd buy the larger one and give it a try. Wheat based breads (maximum of rye 50%) usually have a good oven spring so the flatter form might still work. Also 8:10 is just "25% more".
But I'll assure you, soon you want to spend the extra 5$ to 10$ for the smaller one. So if your local market doesn't sell them and you have to add shipment costs, buy them both.
On rye breads (90% rye or more), the bread usually will be put into the oven at a later state of fermentation. Because of this and also because of the non-existent gluten structure, there is less oven spring. Here it is more important to get the shape right in the first place.
(Said by someone who is quite bad ad handling doughs with more wheat/spelt than rye in them ;) )
lg|Adrian
Thank you everyone for your suggestions. I bought a 9" brotform from brotform.com that included a liner for about $23, which I was comfortably able to justify for a hobby I really enjoy.
My doughs typically range from ~750 to ~950 grams and should fit nicely in the brotform.
Thanks again!