Proofing baskets??

[NMDemDist2]

this was a new one on me, but it looked so easy to transfer the NYT bread that I make at least weekly nowadays

I saw it on the Breadtopia "How To" video on the NYT bread

http://www.youtube.com/watch?v=evsdggMoBuM

anybody ever used one of these??



http://www.breadtopia.com/store/brotform-proofing-basket.html?gclid=CILQ3Jm-zpECFUV0OAodwykjlQ

[Arkansas Granny]

1. I've never used one or even seen one before. I did find this

entry on Wiki about them. The are apparently used to shape a loaf during the final rise and can also wick moisture out of the surface, which would, I suppose, give a crisper crust. It looks very intersting.

A banneton is a type of basket used to provide structure for the sourdough breads during proofing. Proofing baskets are distinct from loaf pans in that the bread is normally removed from these baskets before baking. Traditionally these baskets are made out of wicker, but many modern proofing baskets are made out of silicone or plastic. Frequently a banneton will have a cloth liner to prevent dough from sticking to the sides of the basket - though some have no such cloth. These baskets are used both to provide the loaf with shape and to wick moisture from the crust. Banneton baskets are also known as Brotform or proofing baskets. Alternatively, a couche or proofing cloth can be used to proof dough on or under. Couche are generally made of linen or other coarse material which the dough will not stick to and are left unwashed so as to let yeast and flour collect in them, aiding the proofing process.

http://en.wikipedia.org/wiki/Proofing_(baking_technique)

[NMDemDist2]

4. wiki has freaking everything!!

:rofl:

[Warpy]

2. I use a shallow pottery bowl I got at an art show

and I put a Silpat into it dusted with a little cornmeal to make sure it lets go when I transfer the dough into the hot Dutch oven.

The traditional proofing "basket" for baguettes was a towel that had been floured and used over and over again, dried and refloured between proofing, until it was as slick as Teflon. The proofing loaves lay between folds in the towel. That's not something I can do here at Cucaracha Central in warm weather, which kind of defeats the purpose of having one, so it's the shallow bowl and Silpat for me.

I'm not sure you'd want to wick moisture away from this recipe, anyway.

[NMDemDist2]

3. i have some old fashioned diapers I've been using

the kind where the center half is thicker than the sides of a fairly rough material. they aren't suitable for baby's bums unless the baby is a masochist.......

I might try in a shallow bowl (I have plenty of those in all shapes)

and I think I can just throw the diaper in a ziplock and keep it in the freezer between uses so it won't 'grow'

hmmmmm

i may give that a shot tomorrow when I rise the batch I mixed up today....

thanks for the idea

PS I'm definitely coming north next month, :hi:

[Warpy]

5. The whole point of the bread cloth is letting it dry out

completely between uses and then reflouring it. It gets a little stiff over time and incredibly slick.

The plastic bag and freezer are counterproductive. The best way to do it is hang it from a wire hanger suspended from the ceiling, cardboard varmint discourager on the hanger handle.

My Cape Cod kitchen was funky, but it worked.

[NMDemDist2]

6. maybe I'll just wash them as I have been doing

:rofl:

[housewolf]

7. Artisan Breads, bowls, baskets & bannetons

When I first started baking artisan breads, I used floured cloths (basically, napkins) to line ceramic bowls, for the final rise, then turned the loaf out onto the corn meal-dusted open-sided cookie sheet I used as a peel. I was able to make round loaves in various sizes that way, and it worked pretty well.

Later I tried regular wicker baskets that I had at home or bought at thrift stores - you know, like what you might use for bread or rolls on a dinner table. That worked too, and I could make loaves in various shapes and sizes.

Eventually I "graduated" to a real wooden peel and turned the loaves out onto corn meal- very lightly dusted parchment paper, and I liked that system much better because it cut down on the corn meal mess in the oven.

After a while more, I found some "real" willow bannetons (such as the one pictured) and used those. There were things I liked about them and things I didn't. If you don't line them, they make really beautiful loaves with the marks of the reeds. I often had problems with my loaves sticking (but that might have been an "personal problem" kind of thing, because I was working with very wet loaves and didn't want to heavily flour the bannetons).

All in all, I think they are a lot of fun but not a necessity for home bakers.

But if you're looking for some, here's a great source that I've used and can reommend:
http://www.sfbi.com/baking_supplies.html

[NMDemDist2]

8. I was hoping you'd have tried them

:hi:

the only drawback of the NYT no knead bread is the ghastly mess I make every time I move it into the dutch oven, I get corn meal EVERYWHERE!!! :rofl:

I think I'll try a linen napkin lined bowl for my rise tomorrow

thanks!

[housewolf]

9. Just be sure to use a big enough bowl

so that the dough doesn't rise over the top.

I actually like rice flour a lot more than wheat flour for dusting the liners - it's finer and adds a nice sort of crunch to the crust. I also like it (or semolina) also in place of corn meal for transfering into the oven. Semolina's great for that - it's smaller than corn meal and acts like little ball bearings.

Yum! Hope your bread turn out great tomorrow!

[NMDemDist2]

10. the NYT bread is just a "plop" into the hot dutch over

and in this rural little town, rice flour and semolina are pretty hard to find.....

I just muddle through with corn meal :hi:

[Stinky The Clown]

11. Proof the bread on a a piece of parchment set into a black iron skillet.

When it has risen, just pick it up by the parchment corners and put the whole thing into your dutch oven - parchment and all.

So sayeth Cook's Illustrated. I've tried this. It works like a charm.

[NMDemDist2]

12. SIGH

now you and stepmom both are on me to buy parchment paper

how have I survived without it for 50 almost 3 years??

*sigh*

OK, I'll find room somewhere in that mess I call the wrapping stuff cupboard...

[eleny]

14. I used to have a messy wrapping stuff cupboard

It was a bottom cupboard. But I got a corrugated box, maybe an Amazon delivery, set it down in there and stood all the foil, parchment etc in it. Now I just open the door and reach in or slide the box out a little and grab what I need. Everything is standing at attention including a large box of gallon sized <gasp> plastic bags that I can't seem to give up. So if you have a cupboard space down below that you can spare, go for it.

[NMDemDist2]

18. I'll have more room in a few months

when we install my new pantry

:bounce:

info buried in this post

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=41472&mesg_id=41480

[eleny]

13. You mean just set it in the dutch oven with the parchment still on the bottom?

No flipping it over?

[Stinky The Clown]

15. Correct

That's the way the Cook's Illustrated recipe does it.

I tried it. It works great.

[eleny]

16. Thanks!

[Stinky The Clown]

17. I just posted scans of the CI recipe in its own thread

[displacedtexan]

19. Nope. "Unitasker," as A. Brown would say.

I use a big stainless steel mixing bowl and a cotton kitchen towel.

That really s an attractive basket, though!