Frieling Brotform

Before placing your dough inside, generously dust the basket with flour—rice flour works best as it doesn't absorb moisture and creates a reliable non-stick barrier. Ensure the crevices are well-coated to maintain the basket's signature ribbed pattern.

No, this basket is strictly for the proofing stage. It is made of natural rattan and is not heat-resistant; you must turn the dough out onto a baking stone, sheet, or into a Dutch oven before putting it in the oven.

Avoid washing it with soap and water, as rattan can absorb moisture and develop mold. Simply shake out any excess flour after each use and let it air dry completely in a well-ventilated area before storing.

This basket is ideal for a standard loaf made with approximately 500 to 750 grams of flour. It provides the perfect structural support for medium-sized artisan loaves.

Yes, the ribs leave a classic, professional-looking floury pattern on the surface of your loaf. Beyond the aesthetics, the structure helps the dough hold its shape during the final rise, which contributes to a more uniform crumb and better overall volume.