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“And I proofed the loaf seam-side down in the brotform, expecting the folds to open up during baking.”
“I have been proofing and retarding in a brotform and then baking on a sheet pan at 450 degrees with reasonably good results.”
“Well I finally got a decent result in terms of a pattern from the brotform mold I purchased”
“David Snyder has given me some good tips on brotform dusting, recommending a”
“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.”
“I'm deeply in the DIY mantra ... my next post will be about making banneton (brotform) by myself!”
“I don't think I got it tight enough before going into the brotform, it kind of exploded.”
“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.”
“But then I figured, what makes rice flour so good for dusting your brotform?”
“Is it the lack of proteins and mainly gluten that keeps it from adhering to the surface of the brotform?”
Looking for tweets for brotform.