Backefix – Proofing basket oval (36 cm)

Depending on the type of bread, the loaf of bread should ferment in the bread proofing basket for between 1 – up to 2 hours.
The bread proofing basket also protects the dough piece very well from drying out, which is very important when baking bread.
Before each fermentation process, the bread proofing basket should be clean and contain no flour or cornstarch residues.
The wicker basket should be very well knocked out.
Shortly before pouring in the dough, the bread proofing basket should be sprinkled sufficiently with flour or alternatively with cornstarch.
To provide the bread with a certain aroma, you can sprinkle the base with different seeds or seeds.
The bread proofing basket should then be covered with the cover or alternatively with a kitchen towel.
The wicker basket is best stored in a warm place.
After the fermentation process, which varies between 1-2 hours depending on the recipe.
Should you turn the loaf of bread out onto a silicone baking mat, for example.
You can use a dough card to determine the shape of the bread and then put it in the oven.

A bread proofing basket is not cleaned with water in any way.
After the fermentation process, you should knock out the bread proofing basket well.
If you have stubborn dough or flour residues, you should use a hard brush and clean the bread proofing basket with it.
After this cleaning process, the proofing basket should be allowed to dry well.
Absolutely not – you should stack several bread baskets inside each other if they are still a bit moist.
This can lead to mold growth.
A tip from the Backefix team: after beating out and brushing out the bread proofing basket, you can let it dry in the rest of the heat of the oven.