Backefix – Proofing basket round (23 cm)

Depending on the type of bread, the loaf of bread in the bread proofing basket should ferment for several hours, depending on the recipe, for more elaborate sourdough breads, this can also be done overnight.
The proofing basket has the advantage that it protects the dough piece very well from drying out, which is very important when baking bread.
Before each proofing process, the bread proofing basket should be free of dough residues, a light layer of flour from the previous time does not interfere.
Using a dough card, the dough can be shaped and lifted out of the bowl or worktop.
Shortly before pouring in the dough mixture, 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 proofing basket should then be covered with the cover or alternatively with a kitchen towel and taken to a warm place to ferment.
After the fermentation process, which takes several hours depending on the recipe, you can turn the loaf of bread out onto a silicone baking mat spread out on the baking tray and then put it together in the oven.

After the fermentation process, the bread proofing basket should be beaten out well, in the case of coarser dough residues, it can be brushed dry with a hard brush.
In the case of stubborn dough residues, the proofing basket can also be wiped out with a damp cloth or rinsed briefly, but this should not be done regularly.
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 knocking out and cleaning, you can let the proofing basket dry in the residual heat of the oven.