Fermenting / Proofing Basket Oval
This variant is currently sold out
To give your homemade bread shape and structure, let the dough rise in a well-floured fermenting basket. In this way it retains its shape, is supplied with sufficient oxygen and makes your bread especially light and airy. A proofing basket is causing the beautiful structures on the surface of a (sourdough–)bread.
The first Redecker brushes were hand-made in 1935. Lots of things have changed since then. Today, the name of Redecker has long stood for a skilful combination of naturalness, function and design. It lives of the very special mix of inventors´ mentality, solid crafts and creativity. Redecker always place high value on their products not only being practical but also beautiful and, most of all, ecological. Natural and sustainable raw materials are the most important aspects when it comes to choosing materials.
Crafted in a family-owned company in Germany.
HOW TO USE
Before placing the dough, generously cover the inside of the basket with flour so that the dough won't stick. Tip the basket over to let the dough come out best. After using it gently rinse it with water or leave it just like it.
Length: 30.5 cm
Can be used for breads up to 500g.
Length: 42.5 cm
Can be used for breads up to 1500g.
END OF LIFE
This item is a long-lasting tool that can last a life-time. If you don't use it anymore, maybe a friend would be happy about this helpful and waste-saving tool. However, it is biodegradable.
THOUGHTS BEHIND THE PRODUCT
Baking sourdough bread is a mindful, slow life experience that really connects one with the nature of fermenting food, learning how this basic food of humanity is processed and how much care and patience it takes to create a beautiful, nourishing sourdough bread. There is a whole science to it, but it is easy to learn and starting to learn definitely is an enriching process. We have decided to offer proofing baskets and a benchknife – the only tools you need besides a bowl – as to offer an opportunity and encouraging others to experience what we did. We are not professional bakers at all, but we are still happy to answer questions about baking and discuss the feeling of a hydrated dough, strategies to bake and how to create a sourdough starter.