Frieling 10-inch by 7-inch Oval Brotform Review

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(More customer reviews)After mixing your dough and letting it rise the first time, this basket helps shape the dough into a perfect loaf, with an interesting pattern on the crust. My first loaf with this basket turned out perfectly. It is much easier than hand shaping a loaf, and much more rustic/natural than using a loaf pan. The natural coils shape and decorate the loaf the old-fashioned way. When it's done rising, carefully remove it from the basket and care fully put it on a pre-heated bread stone in the oven. The loaves look and taste great. this particular basket shape is great for making sandwich bread. I make almost all of my bread with one of these woven baskets. It is so convenient, and the bread lookks and tastes great.

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3005If you are looking to make homemade bread that has a crunchy crust, ribbed, floury d cor and a uniform shape, then you need a brotform, otherwise known as a bread rising basket or banneton. It s simple to use; just flour the brotform and place the kneaded dough in the basket for its final rise, then transfer the loaf onto a baking sheet to bake. The brotform is made of natural cane following a century-old tradition and works well with homemade bread or with bread machines. Features: - Bread rising basket - Gives bread a crunch crust, improved texture, a floury ribbed d cor and a uniform shape - Simple to use - Perfect for use with bread machines or hand kneaded bread - Material: natural cane - For 2 lb. loafs or for 4-5 cups of flour - Width: 12'' x 5.5'' rectangle

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Sassafras La Cloche Brick Oven Review

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(More customer reviews)I had wanted one of these baking dishes ever since I read about them in Carol Field's book THE ITALIAN BAKER. My wife and I received one as a wedding present and I have now baked bread in it multiple times. It does indeed make a difference in the texture of the crust. After years of experimenting I had never been able to achieve that especially crisp crust that you get from a bakery, until now. Another plus is that the dough's final rise inside the covered dish obviates the need for plastic wrap. I lately have purchased the rectangular "baguette" version of La Cloche at an outlet store, and have found it to be a more practical shape for day to day baking. The original bell-shaped La Cloche is great, however, for making large, round hearth loaves or a cluster or dinner rolls.

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Our Superstone La Cloche Bread Bakerutilizes the steam generated by the moist dough within the bell, resulting in a delicious bread with a crackly , golden crust and light crumb. Roasts, chickens and fish bake as the flavors of the natural juices circulate within the dome, thus preserving moisture and reducing shrinkage. 11"D x 2"H.

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Sassafras Superstone Covered Baker Review

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(More customer reviews)When you bake bread using only a sourdough starter you get a dough that is more relaxed than dough made with commercial yeast, it wants to rise out as well as up. This pan is the best I have found for baking with sourdough because it not only supports the sides of the dough (so it rises up and not over the sides of the pan) but gives it a fabulous crust.
To prevent sticking you will have to *really* grease both the top and bottom the first several times you use it, also genrously sprinkle the the bottom with cornmeal. After the pan is seasoned a light greasing will do, and once it is *well* seasoned you often won't have to grease it at all. I always lightly sprinkle the bottom with cornmeal though.
One important thing to remember is that you can't wash this with soap, the stoneware will absob it and make your bread taste funny. Most of the time all you need to do is dust the cornmeal out, but every now and then (and if something sticks) you can soak it in plain hot water.

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This Superstone® French Bread Baker produces a traditional Italian loaf of bread with a very crispy crust and light crumb. 14.5"L x 5.18" W x 2.5"H

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