Frieling Brotform Baguette

Before placing your dough in the basket, generously dust the inside with flour—rice flour works particularly well because it doesn't absorb moisture as quickly as wheat flour. Ensure the crevices are well-coated to guarantee an easy release after proofing.

No, this is a proofing basket, not a baking mold. It is designed solely to hold the dough while it rises to create the proper shape and texture; you must transfer the dough to a baking sheet or stone once proofing is complete.

Because it is made of natural cane, do not submerge it in water or put it in the dishwasher. Simply tap out any excess flour after use and let it air dry completely in a well-ventilated area before storing.

The natural cane material allows the dough to breathe during the proofing process, which helps develop a superior crust and a more uniform, professional shape. It also imparts the classic ribbed pattern that gives your loaves a traditional, artisanal look.

This basket is specifically designed for baguette-style doughs. While it works well for most lean yeast doughs, it is best suited for recipes that require a long, narrow proofing shape.