Kokoschka
probably. no, the main thing is high-quality, plump!
gawala
Quote: Babushka
For 2 pieces I gave 25 euros ... Expensive?
No, the price is normal .. The price varies from the size of the basket ... The cheapest, the smallest seems to cost 10 euros ... They cost the same here ..
gawala
Quote: Loksa
And de they give such?
In Austria...

Quote: Kokoschka
the main thing is quality, plump!
Yes, very strong ...
Babushka
Oksana, Lily, Galina, thanks for the support!

Yeah, in Austria, at the Naschmarkt bazaar. Very high quality, tightly assembled and well finished - smooth. I took it into my hands and never let it go!
gawala
Quote: Babushka
I took it into my hands and never let it go!
Likewise .. At some fair, she also picked up and .... "Vanya, I am yours forever!"
Babushka
Galina, No wonder we are on the same forum!
gawala
Quote: Babushka
No wonder we are on the same forum!
That's right...
mara_2
Good day to all...
Today they brought me a small rattan proofing basket ... I sit and think - what to do with it for the first time, except for sprinkling with flour, it seems like it’s impossible to wash, but who knows where it was lying ... is it necessary for the first time somehow to process?
gawala
Well, if you "ignite" it in the oven, so to speak ... For a couple of minutes .. it won't burn, but you won't think ...
Tanyusha
mara_2, but I didn’t know that you shouldn’t wash, I did it, but more than once and everything is fine.
kirch
And I haven't washed it the first time. Bread is baked at such a high temperature, I think all germs are killed
Babushka
I updated the baskets ... I liked it very much.

Proofing basket
Amrita
Girls, please tell me. I bought KESPER bread baskets made of polyrotang. Proofing basket
It is comfortable, of course, you can wash it at temperatures up to 70 degrees.
But now I wonder if it will be harmful in such a basket? Will the dough be in it for several hours?
Admin

This is a basket for serving bread on the dining table. There will be nothing with the basket, this is special. bread baskets - put a towel or napkin inside the basket

How should they look proofing baskets for dough see here Proofing basket
Amrita
Thanks for the answer. I'm not worried about the basket, but about the dough ... maybe it's not environmentally friendly to keep the dough on a polirotange? Can any harmful substances be absorbed?
Admin
What is written on the passport label for the basket? Baskets for bread or for storing various non-food trinkets?
Well, if these baskets are produced as food baskets, then you can keep bread in them? Why can't the dough be defrosted?
If you doubt - ask the seller for a certificate of conformity "as a food product"
Amrita
Written for bread, food grade. It just smells suspicious ... This is some kind of German company, the certificate is unlikely ... Probably this is my increased suspicion)) You calmed me down a little, probably really, I'm worried in vain.
notglass
Amrita, I and in such baskets distribute bread. You wash it thoroughly, dry it and just leave it on the table for several days. She will quickly fizzle out. I sprinkle it abundantly with flour and nothing sticks.
Amrita
Thank you for your reply! So I will, it can be washed in the dishwasher.
Admin
Quote: Amrita

Thank you for your reply! So I will, it can be washed in the dishwasher.

Proofing baskets are not recommended to wash at all, and nowhere! The basket is sprinkled very well in flour, then the dough is defrosted, and after the excess flour is shaken out clean, and the basket is put away for storage.
In such a basket, apart from the test, you can no longer do anything, it retains its own mode inherent in the test - and this mode needs to be protected.
Amrita
It is clear, I will wash only the first time, before using.
milka80
Today on Aliexpress I came across proofing baskets 🔗 from rattan.... I looked a little, like the cheapest and the choice is good. I won't say in terms of quality, I haven't bought it, but I have plans.
Antonovka
milka80,
Irin, I climbed around this store - for some items there is only wholesale and delivery is paid
milka80
Len, exactly (((In my opinion, I messed up the store, now I'll look in history.
Antonovka
milka80,
I have a round one, can you imagine - I want a triangular
liyashik
... there was no stone for baking bread there by chance? ... I asked about Ali. My head was spinning with such happiness, thanks for the information !!!
kirch
Quote: liyashik

... there was no stone for baking bread there by chance? ... I asked about Ali. My head was spinning with such happiness, thanks for the information !!!
We have a topic where you can order a stone
ellen
Probably, the question is not in this topic, but on the use of baskets: no matter how much flour, semolina, corn flour is sprinkled with it - very often the dough sticks to the bottom or wall. I distribute 2-2.5 hours. Does the dough change? But the basket is sprinkled with flour. Pour more flour? Also not an option.
What's my mistake? Baskets are exactly bread, fashionable, regular, without a fabric insert.
NatalyMur
ellenWhat dough? Rye flour or wheat flour? And what baskets?
Admin
Quote: ellen

Probably, the question is not in this topic, but on the use of baskets: no matter how much flour, semolina, corn flour is sprinkled with it - very often the dough sticks to the bottom or wall. I distribute 2-2.5 hours. Does the dough change? But the basket is sprinkled with flour. Pour more flour? Also not an option.
What's my mistake? Baskets are exactly bread, fashionable, regular, without a fabric insert.

What relationship do you see between "Baskets are exactly bread, fashionable, correct, without a fabric insert" and the readiness of the dough for baking?
The dough is in charge of the parade, not the basket. If the dough has stood longer than the time allowed for it personally, it will stop, and during baking it will no longer rise as it should, it will blur.

There are many ways to check if the dough is ready for baking, each author may have his own secret.
But, if this is an ordinary bread dough, then it is enough to increase the dough piece by about 2-2.5 times and no more! Moreover, time does not matter here, the dough can rise in 30 minutes and in 3 hours.

How to check if the dough is ready for baking? Finished dough temperature
ellen
Fashionable and correct - these are not adapted from something, but recommended for proofing bread. :-) I just wrote this for these reasons.
Thanks for the recommendations!
ellen
Rattan proofing basket, oval, size 23x13 cm and 30x14 cm.
What is the weight of the dough for baskets with such parameters? Is it better to divide 750 g of Vermont wheat into two?
ppcd
Tell me please. I often bake loaves. But when I put them just in a silicone mold, they float strong. So I thought about such a basket. Will it help me to keep the loaf in shape? How will he dispense, do I need to transfer it to the form in which I will bake? But if you disturb the loaf when you shake it out of the basket, something good will come of it? Explain pzht
Markusy
I sit in a large stainless steel bowl often
and the dough rises very much, even earlier than indicated
in the recipe.
And before baking, I let them stand in tins or on a baking sheet.
These baskets are very expensive.
NatalyMur
Quote: ppcd
But if you disturb the loaf when you shake it out of the basket, something good will come of it? Explain pzht
If the dough is kneaded correctly, elastic and the loaf is correctly formed - the surfaces are stretched, then if you sprinkle a basket of rattan with flour, rub the flour directly into it, then everything pops up, nothing sticks. Immediately, without tightening, make cuts and into the oven, pre-heated, I spray a loaf and bake from a spray bottle. Nothing spreads.
And I bought baskets on aliexpress. For example, such a plan

🔗

ppcd
Girls, I'm a beginner. I found just such a basket made of bamboo. is it possible to defend in it? sprinkle with flour and that's it? I mix in xn. then I dump the dough for proofing into this basket.As it rises, I dump it into a silicone mold, in which I usually bake, I wait again until it rises. right? or otherwise.?
Proofing basket
NatalyMur
ppcd, the flour will spill out, the dough may stick, in such a basket you can put a linen napkin and sprinkle it with flour. But I would not, because the shape is somehow unfortunate ... If you just dump the dough, then I think you will not get anything good. Read the section on how to properly shape bread, stretch the surface.
ppcd
NatalyMur, but can you bake in it?)
Admin
Once upon a time, when there were no rattan baskets on sale yet, I put the dough in such, sorry, straw baskets, and in a colander (I specially selected the size), laid it inside with a cloth napkin with flour.

It worked fine if I tried
Well, if it is not possible to buy rattan (for various reasons), you can and in this way you can get out of the situation
Admin
Quote: ppcd

NatalyMur, but can you bake in it?)

They do not bake in the baskets at all, it can burn out and give an unpleasant smell of burnt straw. In such baskets, they only distribute the dough. Then spread on a board-plate-baking sheet and bake on the hearth

You can only bake in metal-ceramic-glass-cast iron molds.
Markusy
I have exactly such a basket. Only the bowl is bigger.
And the dough rises well, even rye.
Why lay out a linen napkin?
I thought it was good when the air passed.
Admin
Quote: Markusy
Why lay out a linen napkin?
I thought it was good when the air passed.

The air will pass through the fabric.
And so that the flour does not fall, and the dough does not penetrate into the pores of the basket and does not get stuck in them - then it will be difficult to shake out the dough on the baking sheet, you can "scare away" the dough and it will fall off. This dough may not rise again.
Markusy
Great! Our rottong baskets are very expensive and small.
And I have one from the vine. Exactly the same.
ppcd
Quote: Admin
and did not get stuck in them - then it will be difficult to shake out the dough on a baking sheet, you can "scare away" the dough and it will fall off.
Made when the dough rises. Do I gently turn it upside down? or should also be put, as in the basket

lay?

Ninelle
Quote: Markusy

I sit in a large stainless steel bowl often
and the dough rises very much, even earlier than indicated
in the recipe.
And before baking, I let them stand in tins or on a baking sheet.
These baskets are very expensive.
Nowadays I rarely bake bread not in KhP, but I used to defrost it either in an enamel bowl, or (do not throw in slippers, I will shoot back) in a plastic bowl, moreover, a little melted from one side.Before baking, I defrosted it either in a pan or in a cast-iron pan. ... Well, I didn't have any bread pan! And I didn’t hear about ashes, pigtails, chamomile, etc., etc., in the oven-nozzle ... But I didn’t hear about the proofing baskets ... Now I look and lick my lips ... But to buy something new, you need to give somewhere something not very new, but the edge is necessary ..
Markusy
I watched the telecafe channel. There, a famous baker taught to bake bread.
He was standing in a plastic box.
It probably doesn't matter. I was surprised that he closed the lid
this box, and I cover it with a linen towel to breathe.
NatalyMur
Girls! If the goal is to bake bread at no cost, it is better to just bake in some kind of high form, threw off the dough, distance and bake in a heated oven.
If you are interested in making a beautiful hearth bread, this is what proofing baskets are for. Then you need to purchase a normal basket or adapt something for it - I used to do it in oval crackers, laying with material. But again, I repeat, you need the correct molding of bread, do not be lazy, there are many videos on the Internet dedicated to this. For example, very short.
There are many good videos ...
Admin
Quote: ppcd

Made when the dough rises. Do I gently turn it upside down? or should also be put, as in the basket

lay?


For proofing in the basket, the dough is stacked upward with seams and irregularities, and after proofing, the dough is turned over neatly onto a baking sheet (stone), and all the irregularities are at the bottom and then baked into a crust sole. The bread is smooth and beautiful
Markusy
Where can you read about hearth bread?

Admin
Bottom bread is a baking form That is, bread is baked "on the hearth", on a baking sheet, on the stove. An example is the baking of a loaf

Proofing basket

Proofing basket

The dough can be exactly the same as for tin bread, or for a x / oven, and then the proofing goes in a basket or on a baking sheet, and then baked in a hot oven.
This is an oven-only bread baking option. Do not bake hearth bread in a bread maker, in a x / oven it is shaped bread

There are enough hearth bread recipes on the forum - choose and bake

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