Comments on: Brotforms

By: Brotform Proofing Baskets and Other Wood-Fired Oven Accessories Available at The ARCH « The Arch Blog

Fri, 09 Dec 2011 21:26:52 +0000

[...] a helpful link to an article discussing in greater depth the use of Brotform proofing [...]

By: Müesli-Bread | seitan is my motor

Müesli-Bread | seitan is my motor — Sun, 11 Sep 2011 13:29:41 +0000

[...] the dough onto a floured working surface. Knead for 1-2 minutes and place in a 750 g banneton or in a flat round bowl. Let the dough rise for 2 hours or until doubled in size. Meanwhile preheat [...]

By: David Aplin

David Aplin — Thu, 09 Dec 2010 03:27:59 +0000

Hi Susan, I hope I wasn’t too out of line with my comment about your brand new baking table. I guess I just got overly excited, (and I still am) when I saw that big honking table taking up all that space in your baking room.

Anyways, getting back to Brötformen, when I was a young lad we rolled our own Brötformen(s), only we didn’t make bread with them, we SMOKED them.

Uh…yeah.

By: Susan

Susan — Sun, 07 Nov 2010 18:07:44 +0000

Sandy, many no-knead bread recipes I’ve seen call for baking the bread in a preheated cast-iron pot. To clarify, bread never gets baked in a brotform, it only rises in one. To avoid sticking, make sure the brotform is very well floured. Slack doughs — i.e., “wet” doughs, whether no-knead or not — are a bit more difficult and, as others have noted in their comments, often do not hold the ringed pattern of the brotform very well.

By: Sandy

Sandy — Fri, 05 Nov 2010 17:15:30 +0000

I’m kind of new at bread baking and I’ve only been baking no-knead breads. After reading this blog, am I to assume that no-knead breads do not work well in a brotform? I did try an oatmeal bread and in a brotform and it didn’t work well… half of the dough stuck. One other question – Is “slack dough” the same as “no-knead”"?

By: Müesli-Bread « seitan is my motor

Müesli-Bread « seitan is my motor — Sun, 18 Apr 2010 13:18:49 +0000

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