It’s good to see the eye too …

Salzburger Getreidemuehlen gaerkoerbchenMany recipes give the advice to “let thedoughrise” and that’s where some beginners ask the question “but in what?” You could, of course, put the dough in a large bowl.

But do you enjoy a loaf in a bowl or loaf pan?

In order to give the bread that you have baked yourself with much love a visually beautiful, appealing form, we offer a selection of different proofing baskets. In Austria also called Simperln.

The real bread baking professionals know that only traditional baking tins with grooved patterns make bread beautiful to bite into. Another advantage is that fermentation also improves crust formation.

Under no circumstances should you use a mould made of plastic.

Traditional fermenting baskets, made of peddig cane, which have stood the test of time, also have special fermenting properties. These properties can not offer modern artificial materials.

The cleaning of the proofing basket is very easy, a brush is used to remove the dough residues, but washing-up liquid and cleaning in the dishwasher should be avoided. After each use, the basket should be given enough time to dry completely.

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