Comments on: Brotforms

By: Susan

Susan — Fri, 05 Feb 2010 00:59:41 +0000

Reginald, use plenty of flour! You may also use your fingers to very gently loosen the dough, if necessary. If the dough is not stuck to the brotform but still delflates when you remove it, it is probably overproofed. There is no need to let the loaf rest after removing it from the brotform — just slash and bake immediately.

By: Reginald

Reginald — Wed, 03 Feb 2010 23:53:48 +0000

Hi Susan,

Is there a certain technique to release dough from the brotform without deflating it? Also, do you let the risen loaf rest a bit before placing it in the oven once you transfer it from the brotform? Thanks

By: Adam Weber

Adam Weber — Wed, 12 Aug 2009 08:44:17 +0000

Pamela,
I don’t think slack dough and cane Brotformen go together very well.
I have managed to do the ‘quick’ version of no-knead bread peoofed in a Brotform successfully twice, but it’s better with lower-hydration recipes.
As you noticed, a slack dough will not keep the pattern once it’s unmolded.

By: Pamela

Pamela — Thu, 09 Jul 2009 17:28:15 +0000

I own four plastic brotforms in different sizes, but haven’t used them as much as I thought I would because the SD bread that I make is so slack that I can hardly make out the pattern when unmolded. However, I have wondered if using a cane brotform would imprint a stronger pattern.

–Pamela

By: Shannan

Shannan — Thu, 09 Jul 2009 03:47:00 +0000

Oh my god those are beautiful beyond compare!

When you whack it the bread does not deflate?

I have been admiring them on an Amazon site for about 3 years now, but have been too chicken to buy something that I will be too afraid to use. I have deflation phobia… of the bread persuasion.

By: Sydnee

Sydnee — Mon, 06 Jul 2009 18:09:00 +0000

I played around with brotforms in baking class, I love the crust they lend to whole wheat breads, and they seem pretty home-baking friendly, being easy to un-form, score and bake… And pretty!

By: Lien

Lien — Mon, 06 Jul 2009 10:48:37 +0000

these forms give a great shape and I love the striping the flour leaves on the bread. I was surprised (shocked) to read on the site of brotform.com that they tell you to spray the form with grease. I’ve always been told to not grease, not rinse. Just shake and brush of the excess flour. Wouldn’t grease get ransit? And wouldn’t it be harder to shake the flour off??? Maybe insights in this have changed, so I would love to know about that.

By: pain de campagne recipe | pete bakes!

pain de campagne recipe | pete bakes! — Tue, 26 May 2009 01:13:59 +0000

[...] white, because the whole wheat is much easier to get out. afterward. susan at wild yeast blog has a must-read tutorial on brotforms that i consulted more than [...]

By: Susan

Susan — Wed, 26 Nov 2008 02:59:54 +0000

MVB, yes, I chill dough in my brotforms all the time. It actually makes the dough a bit easier to release, because it is firmer.

By: MVB

MVB — Sun, 23 Nov 2008 00:41:44 +0000

I finally got a couple and they’ve worked perfectly. What I’m wondering is, can you refrigerate them? I would love to chill the loaves overnight for some extra flavor, but am afraid that the dough will get damp and stick to the baskets.