Frieling Brotform

While you can use a linen liner for a smoother finish, this natural cane basket is designed to be used directly. Simply dust the interior generously with flour—preferably rice flour—to prevent the dough from sticking and to achieve the signature ribbed pattern.

No, this is strictly a proofing tool. You must turn the dough out of the basket onto a baking sheet, stone, or Dutch oven once the final rise is complete.

Avoid washing it with soap and water, as the cane can absorb moisture and develop mold. Instead, let any residual flour dry out completely after use, then tap the basket against a hard surface and use a stiff-bristled brush to remove any stuck-on dough.

This basket is ideal for round loaves weighing between 1.5 and 2 pounds. It provides enough room for the dough to expand properly during the final proof without overcrowding.

The cane material allows the dough to breathe and wicks away excess surface moisture during the proofing process. This creates a drier, firmer skin on the dough, which results in a better oven spring and a crispier, more professional-looking crust.