Baking Bread With Proofing Baskets – That’s How It Works

Baking bread with proofing baskets: these are the steps

The use of proofing baskets, which are traditionally made from rattan, not only ensures fluffy breads, but also an even bread shape.

• Mix 500 g wheat flour type 1050, and 250 g rye flour type 1150 with 1 pack of dry yeast and 1 teaspoon of salt. Slowly add 450ml of lukewarm water and knead until you have a smooth dough.
• Then take the proofing basket, dust it with flour from the inside, and put the dough in it. Cover the basket with a clean cloth and let the dough rise in a warm place for an hour.
• Alternatively, preheat the oven to 50 degrees. Once the temperature is reached, turn it off and open the oven door. Once the oven has cooled to around 30 degrees, place the covered proofing basket inside and close the door. After an hour the dough has risen. Take it out of the oven for further processing.
• Now preheat the oven to 250 degrees. Fill an ovenproof bowl with water and place it in the oven. The moisture ensures that the bread does not dry out during baking.
• Line a baking sheet with paper and tip the dough out of the proofing basket onto it. Place the tray in the oven on the middle shelf for 10 minutes.
• After 10 minutes reduce the temperature to 200 degrees and bake the bread for about 40 minutes.
• Tip: The bread is ready when it is well browned and sounds hollow when tapped on the bottom.

You should keep this in mind when using a proofing basket

Here’s what you should know about how to use it:

• Do not use the proofing basket for baking in the oven. It is only intended to help the raw dough rise and the bread shape.
• Clean the basket after each use. First, let a basket made of rattan dry well and then knock it out. You can also remove residues of flour or dough with a dry cleaning brush. If you have a silicone basket, you can put it in the dishwasher.
• Disinfect the fermentation basket regularly to prevent mold from forming and bacteria to be killed. All you have to do is place the empty fermentation basket in the oven at 120 degrees for 45 minutes.