King Arthur Baking Company Brotform

A brotform, or proofing basket, is designed to support the shape of your dough during its final rise. It helps maintain the structure of high-hydration loaves and creates the classic, professional-looking flour rings on the crust.

It depends on your preference and the dough's hydration. While you can use it bare to get the signature spiral pattern, dusting the basket generously with flour—ideally rice flour—is essential to prevent sticking. If you are a beginner, using a linen liner can provide extra insurance against the dough adhering to the reeds.

Brotforms should never be submerged in water or put in the dishwasher. After use, simply tap out any excess flour and let the basket air dry completely in a warm spot or near the oven to prevent mold. If dough gets stuck, let it dry completely and use a stiff-bristled brush to remove it.

No, the brotform is strictly for the proofing stage. It is made of natural materials that are not heat-safe for oven temperatures; you must turn the dough out onto a baking stone, sheet, or into a Dutch oven before baking.

A standard 9-inch round brotform is ideal for a loaf made with approximately 500 to 750 grams of flour. If your recipe uses significantly more or less flour, you may need a larger or smaller basket to ensure the dough has enough support to rise upward rather than spreading outward.