- - made of pedding cane with wooden base and flower shape
- - Size: 250 x 180 x 115 mm
Application:
Oval proving basket with floral motif
Proofing basket made of pedding cane with wooden base to let go of a loaf of bread.
The result is beautiful loaves of bread with a flower shape weighing approx. 1 kg
Price:
34,00 €
incl. VAT., excl. Shipping costs
Oval proving basket with floral motif
Proofing basket made of pedding cane with wooden base to let go of a loaf of bread.
The result is beautiful loaves of bread with a flower shape weighing approx. 1 kg
- - made of pedding cane with wooden base and flower shape
- - Size: 250 x 180 x 115 mm
Application:
Price:
34,00 €
incl. VAT excl. Shipping Rate
Fermentation in the proofing basket:
As soon as you have brought the dough into its final shape, it is time that I can relax and rise one last time. To do this, you have to prepare the proving basket and generously dust it with flour from the inside. If in doubt, use a little more flour because you don't want the dough to stick to the basket. Place the dough in the fermenting basket with the seam side up, lightly dust the surface with flour and cover with a kitchen towel. Let rise at room temperature until the volume has doubled.
The proofing basket is an old, traditional method of letting the dough rise in a stable manner. The dough tries to unfold in all directions, so it's important that the fermenting cob hold it in place so that it retains its shape while baking.
Final fermentation in the refrigerator
If you have plans or just want to let the dough rise a little longer to intensify the aroma of the sourdough, you can easily let the dough rise in the refrigerator. This also works for your team in the proving basket and simply means that egg dough takes a little longer to increase its volume (at low temperatures the wild yeast goes into a kind of hibernation and works more slowly). You can easily leave the dough in the refrigerator all day - it works fine in there. It is only important that you cover the dough very well so that no thick, dry skin forms on the surface and it is not colder than 4 ° C. You should then take the dough out of the refrigerator about 1-2 hours before baking so that it can return to room temperature.
