Red Barn Mercantile Proofing Basket

This basket is designed for standard sourdough or yeast loaves typically made with 500 to 750 grams of flour. It provides enough room for the dough to expand while maintaining its structure during the final proof.

While you can use a linen liner for a smoother crust, this basket is designed to be used directly with flour. Simply dust the interior generously with rice flour or a blend of wheat and rice flour to prevent the dough from sticking to the natural material.

After use, shake out any excess flour and let the basket air dry completely in a well-ventilated area or near a warm oven. If any dough residue remains, let it dry and then brush it off with a stiff-bristled brush; never submerge the basket in water.

Yes, the natural texture of the basket imprints a classic spiral pattern onto the dough. This not only looks professional but also helps you gauge the proofing progress as the dough fills the ridges.

Yes, it is well-suited for high-hydration doughs. The structure of the basket provides the necessary support to keep wetter doughs from spreading too thin, ensuring they hold their shape during the bake.