Posts Tagged ‘proving baskets’
Recently, Aidan Chapman, master baker and joint owner with his wife, Lisa, of the Phoenix Bakery in Weymouth invited me to come along and spend a Saturday on his Apprentice Course to experience his one-man artisan bakery at first hand. It’s a compact bakery with the shop-front split between sales and baking, all on full display to passing trade. Above the shop and bakery, Aidan has a café through which there is a steady stream of customers munching on the pick of the day’s quiche, bruschetta and cake with a fresh coffee.
Wicker Baskets are a traditional, wicker proving basket, lined with a linen cloth. At BakeryBits we keep these in various sizes and shapes, the weight indicating the weight of the dough that the basket is designed for. This is a nominal weight as some doughs are denser than others – although it’s a pretty good guide
Proving or Proofing baskets (called Brotformen by the Germans and Bannetons by the French – and all four by the English), are used to support the bread dough while it proves just before it is baked. They support the hand-shaped dough during the final prove; this is particularly important with doughs with a high water content and with slow proving naturally leavened breads.
BakeryBits has baskets of cane, wicker, wood-fibre and washable plastics, from the traditions of various countries and more modern production techniques. Each style has its benefits and its avid followers!
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What is a Proving Basket?
The proving basket, known in France as a Banneton and in Germany as a Brotform – and all three in English is used to support the bread dough while it proves just before it is baked. They give support the hand-shaped dough which is particularly important with doughs with a high water content and with slow-proving naturally-leavened breads.