Frieling Brotform

You do not necessarily need a liner. If you dust the natural cane with flour—preferably rice flour, which resists sticking—the dough will release easily and develop the classic spiral pattern on the crust.

Avoid submerging the basket in water. Simply tap out any excess flour after use and let it air dry completely; if dough residue remains, use a stiff-bristled brush to gently scrub it away once it has dried.

No, this brotform is strictly for the proofing stage. You must turn the dough out of the basket and onto a baking sheet, stone, or into a Dutch oven before placing it in the oven.

This size is ideal for standard sourdough or yeast loaves weighing between 1.5 and 2 pounds. It provides enough room for the dough to expand during its final rise without becoming overcrowded.

Yes, because it is a natural material, it is important to ensure the basket is thoroughly dry before storing it. We recommend keeping it in a well-ventilated area to prevent moisture buildup.