We got this cane brotform at a summer lawn sale; it cost just $1!!
Experiments with Colour, Black and White and Sepia: sepia . black and white . colour
In the past, on the rare occasions that I've had the nerve to proof a shaped loaf in a basket, I've lined a wicker bread basket with a floured teatowel. It's worked not too badly but the final decorative markings aren't very dramatic.... But I'm thinking that this cane brotform will work fabulously!
The first time that I used the brotform, I was amazed at how easy it was! I just had to plop the shaped bread into the well-floured (I used rice flour) form, cover it with a bowl and an hour or so later, it was ready to bake!
The loaf popped out easily onto the peel.
As is our habit in the summer, we baked the bread ('White Bread with Poolish' on page 98 in Ken Forkish's "Flour Water Salt Yeast") in the barbecue. We were not anticipating that there would be so much oven spring! When turning the loaf around to account for uneven heat, it hit the top shelf of the barbecue. No matter though. The finished bread was fabulous.
Here it is sliced. Even though the recipe called for only unbleached all-purpose flour, I couldn't help myself from adding some whole wheat flour to the dough.
July 2013 The next time was just as easy! This time, because there was a residue of rice flour still in the basket, I liberally floured it with all-purpose. Again, the proofed loaf just popped right out... almost. It only required the tiniest bit of nudging on the edge. (Next time, I'll be sure to flour ALL of the brotform.)
Putting the shaped and risen loaf onto a parchment papered peel makes it really easy to put onto the hot stone in the barbecue.
16 October 2013 (World Food/Bread Day) Ken Forkish's White bread with poolish is wonderful when baked in the oven. These particular loaves really popped in the oven.
This loaf was made using the recipe for 'Saturday White Bread' on page 81 in Ken Forkish's "Flour Water Salt Yeast". It didn't rise quite as dramatically as the other, but this could be due to it deflating a tiny bit after being unstucking from the brotform. (Please take a look at our third time using the Brotform when making Rheinbrot.)
This is what is left of a loaf of Ken Forkish's Saturday White Bread (a one day bread) that was baked on a stone in the oven. It was good. But not quite as good as bread thathas a longer proofing time.
The colour photo was taken with our FujiFilm S3100 digital camera. Then using Irfanview,, I upped the contrast on the b&w image and added -1R, 1G and 3B.
To create the sepia version, I altered the colour on the bw version by adding 20R, 5G and -10B).