Definitions

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Etymologies

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Examples

  • And I proofed the loaf seam-side down in the brotform, expecting the folds to open up during baking.

    The Fresh Loaf

  • I have been proofing and retarding in a brotform and then baking on a sheet pan at 450 degrees with reasonably good results.

    The Fresh Loaf

  • Well I finally got a decent result in terms of a pattern from the brotform mold I purchased

    The Fresh Loaf

  • David Snyder has given me some good tips on brotform dusting, recommending a

    The Fresh Loaf

  • The major thing I would do differently next time is to let the final fermentation occur in a brotform or lined/floured bowl-it might help the dough from spreading too much.

    The Fresh Loaf

  • I'm deeply in the DIY mantra ... my next post will be about making banneton (brotform) by myself!

    The Fresh Loaf

  • I don't think I got it tight enough before going into the brotform, it kind of exploded.

    The Fresh Loaf

  • I purchased a brotform from the baker's catalogue and have used it several times, yet my finished loaf never seems to come out like those in the cookbooks or even here on TFL.

    The Fresh Loaf

  • But then I figured, what makes rice flour so good for dusting your brotform?

    The Fresh Loaf

  • Is it the lack of proteins and mainly gluten that keeps it from adhering to the surface of the brotform?

    The Fresh Loaf

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