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Examples

  • 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 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

  • 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

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

    The Fresh Loaf

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

    The Fresh Loaf

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

    The Fresh Loaf

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

    The Fresh Loaf

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

    The Fresh Loaf

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

    The Fresh Loaf

Comments

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  • Also see banneton.

    July 15, 2009