Hairpin
Collecting information through a search is oooooo very inconvenient. So I decided to open a new topic.
Who uses, share information and photos. What if I need her too ... or need ...
kava
Hairpin, but who left you!

I use this reed-proofing basket. Thanks to Lyulek for helping with her purchase.

Proofing basket

The bread always falls out of it easily, does not stick, although of course I sprinkle it with corn flour. It turns out beautiful patterns on top. So far I have found
from their blanks
Proofing basket

I think that you can use any modifications: reeds, vines, reeds - the main thing is that the weaving is dense, without holes, complex deep ornaments and without lacquer or any other covered.
MariV
Hairpin,
ask Misha about the proofing basket - we discussed this issue with her somewhere in the spring; it seems like we agreed that everything works out great in a plastic bread basket, which is sold for a penny in Ashan - of course, the canvas must be laid there before ... or not? Plastic is like food ...
🔗
Here's more about the proofing baskets - I don't think there is much reason to bother.
Aunt Besya
Hairpin!Why did you decide that these baskets are not in Russia? I absolutely remember that I saw this happiness either in VTK or Perfi ..

For example: 🔗
julifera
And can I come in not with a basket, but with porcelain for proofing, and not for bread, but for baguettes.
Just 2 pieces fit on a baking sheet - a total of 4 baguettes.

True, I am afraid to bake in them, I have not found anywhere a postscript to them that this porcelain is hardened, it will be a pity if it is cracked, but the form in the oven is kept elegantly after such a proofing !!!

Called - Sabakatowice Patera Dzielona Prostokatna LH 071-12 from the firm SABA

Here's a photo with the labels:
Proofing basket
Proofing basket

julifera
And I don’t remember where my plastic colander for 5 UAH was made, we will bring Polish people faster than from mosplastmasshreni

In short, I will try it out for proofing black bread, I specially chose a pattern that was more rippled.
And then it has been with me for half a year, and I'm still lazy with it ... I get by with notches on white and making two holes on black

I got this "Pumpernickel" (or Pumpernickel):

Proofing basket

in such a proofing rack:

Proofing basket

In short, it’s nonsense, I’ve got these strips to one place, and I’ve even tried the recipe for the first time, I didn’t know that it was breaking the roof like that, and this despite the fact that I did it only on dough with a small amount of yeast, without leaven, and the bun was very even completely not tight ...
julifera
The experiments continued ...

for little money, a mega-curtain was purchased with large holes (two times more than in the previous experiment) and a comfortable stand.

Proofing result here: Proofing basket
kava
rinishek, the basket does not need to be washed in any case! (you have it reed) Just grind it well with flour and put the formed dough piece into it. I pull a bag (or a plastic cap) over it and into a warm place for proofing (approx. 1 hour). Then I gently roll the bread that has risen 2 times into a mold and bake it. The basket - just shake out and put in a dry place until next use.

Proofing basket
Aunt Besya
Thank you so much !! (pluses by itself) fugaska and tanya1962 for the fact that now I have proofing baskets !!! I just received it today and have already tried it
Here is such a Darnitsky from fugaska
Proofing basket
Aunt Besya
My basket is for 1 kg, but since I only eat black bread, I always bake 450 grams of flour. This time, I also did the same amount of kneading, it rose with a dome above the basket, naturally, this tip slightly crumpled when I turned it over;) Parted for 1 hour 20 minutes, kneaded for 30 minutes, fermipan yeast
And I don’t know how to correct it, because this is the first experience: I sprinkled it with flour, twisted it in my hands. so that the flour evenly "scuttles" all the twigs and shmyakunla the dough there, tighten it with a film and into the oven with a light bulb turned on at a distance
Lyulek
Margit , I will give you some tips too, since I have been using baskets for over a year.
1.Do not look at the weight of the dough, this is not an indicator, because.The dough is different: rye is heavy and does not rise well, wheat unsuitable on the contrary: light and rises well. Therefore, you need to put less wheat.
2. I always focus on the volume of the test. The dough should take up no more than half of the basket.
3. As soon as the dough has increased 2-2.5 times (it’s not scary if it is higher than the basket), I use parchment paper to dump it onto the spatula (baking sheet, etc.).
Lyulek
Now I specially kneaded and put 750 g of dough for proofing (for 325 g of wheat flour, 50 g of seeded rye)

This is what the dough looks like in the basket at the beginning of the proofing.

Proofing basket

Ready

Proofing basket
Margit
Thank you, Lilia, for the detailed instructions for proofing the bread in the basket. I baked it today, put it in a proofing basket, put the dough exactly halfway. Finally it turned out what I was striving for. True, my oven does not blush the top, but the bottom, on the contrary, fries. I adapted with the bottom, but not with the top, if you lubricate the top with an egg, it turns out more or less ruddy bread, and if you don't lubricate it turns out pale, this can be seen from the cracks in the picture. I also wanted to ask, after proofing in a basket, there is a lot of flour on the workpiece, maybe there is some technique to shake off and not disturb the bread? Tell me who knows, pliz! Here is my bread, distant in this wonderful basket:
Proofing basket
Lyulek
Quote: Margit

Thank you, Lilia, for the detailed instructions for proofing the bread in the basket. I baked it today, put it in a proofing basket, put the dough exactly halfway. Finally it turned out what I was striving for. True, my oven does not blush the top, but the bottom, on the contrary, fries. I adapted with the bottom, but not with the top, if you lubricate the top with an egg, it turns out more or less ruddy bread, and if you don't lubricate it turns out pale, this can be seen from the cracks in the picture. I also wanted to ask, after proofing in a basket, there is a lot of flour on the workpiece, maybe there is some technique to shake off and not disturb the bread? Tell me who knows, pliz!

The bread is very good !!!

1. And if you try to heat the oven to the maximum?
I do just that, I heat it up to 250-260 degrees.
After placing the bread in the oven, I reduce the temperature to 220.
I bake for another 10-15 minutes, and then I bring it to condition at 180 degrees.
2. I only sprinkle the basket with corn flour. It looks even more like a very small cereal.
3. Before planting the bread in the oven, I abundantly sprinkle some water from the spray bottle, that's when the excess flour leaves.
Lyulek
Quote: rinishek

Lily, the question is off-topic, but everything is so - why do you still have flour on your bread? When I sprinkle it with water (to tell the truth, I sprinkle it well with water, pour it over), then my crust is smooth, shiny. And I want one like your bread - shob and cracked and in flour!

Do you have corn flour?

I don’t sprinkle any more bread before putting it in the basket.

Moreover, I spray several times: before planting in the oven and already in the oven a couple of times.
Here is another piece of bread, just placed in a 1 kg oval basket:

Proofing basket
Lyulek
Yes Yes!

It is the cuts that give the unusual shape of the stripes to the bread.

Now I'll go look for the "wave" of Zhivchik. Complete mortality.
Here you can see the "wave":

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9229.0

And here "Spikelet"

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9229.0

Ira, try finely ground corn.
I have "Kindness"
kava
In my oval (by 750) I distribute to an increase of 2-2.5 times.

Proofing basket

Then, for convenience, I gently transfer it onto paper and immediately with it into a hot mold under the lid.
nut
Yesterday I bought myself a basket, not a branded one, but from an uncle who sells all sorts of wicker things, at home I cut a handle from the basket and I got a baking basket for 100 rubles, sprinkled it inside with flour and baked a sieve basket today, it turned out, the dough did not stick anywhere. So in the absence of branded ones, you can safely use such, one condition only - the basket should not be covered with varnish or dye, only natural vine and as little gaps in the weaving as possible
Proofing basket
Lyulek
Quote: magenta

I read, I admire your bread, I begin to think about the benefits of the basket in the household. And what is the fundamental difference between proofing the dough in a bowl and a wicker basket, except for stripes on bread?

1. Since the bread is placed in a basket upside down, that is, with the seam up, the crust on top of the bread dries out a little. This makes it possible to make beautiful cuts in the bread.
2. Bread breathes, excess moisture and gases leave.
Aunt Besya
Girls, something in my proofing basket in one place began to stick chronically, and all the beauty spoils I sprinkle flour, cleaned, dried ... I don't know what to do. My baskets are two-round and oval, but the oval is actively used, because under the round pots, there is no Bergof's hefty one, anyway, smaller in diameter. So I'm grieving! Can you tell me what is sensible
OJGG
Thanks for the answer! So I suspected this, I just wanted to hear the confirmation of the experts! So the proofing basket needs a shape without holes?
Margit
I was looking for a large basket for a hearth bread for a long time, finally in Real I saw a basket for fruit. I looked from all sides, felt it and decided that it would be the very thing for the bread dough, I bought it, thinking, if it is not suitable for bread, it will be used for its intended purpose - a basket for fruit. Large, very comfortable, the handles are detachable. I have been using it for more than six months, so I can recommend it for baking bread on the hearth.
Sprinkle the basket with flour and lay the dough, it does not adhere absolutely, the dough breathes, rises well. I use it mainly for rye bread, which I bake once a week (sometimes two times) in a large loaf. After use, brush the flour from the basket and use it again for fruit. A picture of the bread was taken after buying a basket on a mobile phone (the quality is not important), I sent an mms to a friend - boasted. I have never defrosted the dough for white bread in it, but I think it would have turned out to be more magnificent and taller.
Proofing basketProofing basketProofing basket
Lyulёk
Girls, if someone is interested in a proofing basket made of reeds, rotan, then I can help in purchasing.

Recently I received baskets from Slovakia. Large selection and excellent quality. I send it across the CIS.

Proofing basket
Proofing basket

You can see the photos and get acquainted with the prices in my Temka:

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=31266.0
pushkar
I ordered it on EBAY without any problems.
2 oblong and 1 round. Has done with delivery -1270r 3 baskets.
pushkar
Quote: notglass

Everything is very simple. First, register on the trading platform. fill in all the fields very carefully. Then choose a product. Then, among all the sellers, choose the one with the highest rating, a lot of positive reviews, it is important: the right price and make an order. Payment via pay-pal. Very reliable. All. We are waiting for the goods, we receive them by mail. We will use it with pleasure. This is if the question was about ebay.

I confirm. It's simple. Anyone can buy it.
If I can give links

Proofing basket

Proofing basket

Proofing basket

And I ordered a lot more. I made the dough board myself.
pushkar
Added pictures by EBAY.

Proofing basket Proofing basket

Proofing basket

Proofing basket

Proofing basket -Cutting knife. hardness 62 units

Proofing basket
pushkar
Here's all you need.
🔗
🔗 preferably at the end after com. DE-Germany UK-England
There is also Amazon.
🔗
I have a Corn card. Issued for free. Goes like Master Card
pushkar
Received my baskets today.
The quality seems to be normal. I have not seen others.
Before that I received a knife from Japan, thermometers and shoulder blades.
I made the board for working with the dough myself.

Proofing basket Proofing basket

Proofing basket Proofing basket

Proofing basket Proofing basket

Proofing basket Proofing basket Proofing basket
Dukhnich Nadezhda
Thank you very much for the photo report. In my opinion, the quality is just wonderful. Now, you can safely order, they will come to the birthday.
pushkar
Quote: Dukhnich Nadezhda

You have a gorgeous dough board. What wood did you make it from?
I bought it in the store-All made of wood-shield in the size that I arranged. There was a little more, I cut off. I made a board from the trim.
Then he builds. the store bought an antiseptic and a primer for the tree all in one. I missed everything 2 times. It is transparent.
Pine wood. It works for me. Costs are pennies.
pushkar
Quote: Dukhnich Nadezhda

I also have pine furniture boards, but I somehow doubted their functionality. All the same, pine is not a moisture resistant material. Everybody hoped to find an oak shield. But we only sell oak boards, and I came across shields.
Cover with this primer and antiseptic, moisture resistance is ensured.
Yes and no there is so much water.
Chef
Quote: pushkar
Then he builds. the store bought an antiseptic and a primer for the tree all in one.
Did the label state that contact with food was allowed?
pushkar
Quote: Chef

Did the label state that contact with food was allowed?
No. Written antibacterial.
I do not impose anything. I tell you what I made of.
Tata
It is recommended to grease any cutting board with vegetable oil, especially before the first use. Eco-friendly, compatible with food, moisture resistant. Even the cheapest plywood board can be protected this way.
kirch
Can you please tell me if you need to use the fabric in the basket? Or is it possible without her ?.
Kokoschka
pushkar, Yuri wonderful report! I also have corn, can I enter it on Pay-Pale?
Put the money in Euroset, as far as I remember. A king or card activation should be done somehow or not?
ellen
Looking for proofing baskets for bread. From rattan or something else.
Offers only for wholesale, in 24 pcs.
Help, please, with a reference-tip: where in Ukraine (Kiev) can I buy bread proofers?
Thank you!
Antonovka
ellen,
Why don't you want to try to order on Aliexpress?
ellen
Lena, I dream of finding it closer and faster. :-) Illusion?
Admin
Quote: ellen


Help, please, with a reference-tip: where in Ukraine (Kiev) can I buy bread proofers?
Thank you!

Contact here at your place of residence https://Mcooker-enn.icdself.com/index.php@option=com_smf&board=39.0
Antonovka
ellen,
Oh, we get out faster through China Well, or cheaper in China, definitely)

Luck with searching!
ellen
Disaster .. Yesterday I bought an oval shape.
Proofing basket
I was afraid that the dough would run away through the holes. And I can't figure out how to sprinkle it with flour well ?!
Added:
baskets made in Germany.
The annotation says that they are made of a material that is suitable for heating at 70 degrees, washing in a dishwasher, which makes me very happy.
Yesterday I covered one of them with Soviet chintz in a flower, no matter how I sprinkled it with flour - the dough "ate" the powder and stuck to the fabric.
SvetaI
Lena, I have a linen towel on duty for these purposes and I sprinkle it with corn flour or semolina. They do not damp the dough as much as regular wheat flour. I used to bake Pine de Como, the dough is very soft, almost ciabatta, and nothing stuck. Some also like to sprinkle with bran, but it really depends on your bread, whether the bran will go to it or not.
ellen
Svetlana, how to sprinkle the upper part? It stuck there more. Do you need to do something about the ends of the fabric folds?
For advice on semolina - thanks, I'll try!
That is, in its pure form with such holes, in any case, I cannot stand the dough, right?
SvetaI
Linen, I spread the towel on the table, sprinkle it and even rub semolina into the fabric, especially around the edges, then gently transfer the towel to the basket. Part of the semolina naturally falls to the bottom, but there it is more needed. What remains at the edges is enough. I'm not particularly concerned with folds - the dough will straighten them by itself.
In principle, you can try without a towel, it seems to me that the dough should not run away, it will dry out a little through these holes from below. But the pattern will turn out more distinctly than with a towel.
It is not clear what your basket is made of. It also needs to be thoroughly rubbed with flour and semolina so that it clogs into all the cracks, but it's not a fact that it won't stick, there is such plastic - it always sticks. And it happens that you don't need to sprinkle at all - it jumps out by itself.
My baskets made of vines, the first time without a towel stuck a little in one place, then rubbed better - everything was in order.
ellen
Sveta, thanks!
now to find where to melt the helb, so that you can bake more often, experimenting!))))
Babushka
Hurrah! I bought 2 baskets today! I dreamed about them for a very long time.

Proofing basket
Kokoschka
Babushka, cool!!!
How much do they cost?
Babushka
For 2 pieces I gave 25 euros ... Expensive? And how much happiness!
Loksa
Babushka, beautiful baskets! And de they give such?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers