25 cms - Oval Bread Proofing Basket

The 25 cms Oval Bread Proofing Basket is a practical tool for bakers who want better dough support, controlled proofing and a traditional artisan appearance. Designed for the final fermentation stage, the basket helps dough maintain its oval form while it develops volume and structure before baking.

Its oval profile is particularly suitable for preparing batard style sourdough and artisan bread. Once the dough has been shaped, it can be placed inside the floured proofing basket for its final rise. The basket supports the dough from the sides, helping reduce excessive spreading and encouraging a more defined loaf shape.

The natural ridged surface of the bread proofing basket can leave attractive spiral impressions on the dough when used without a liner. After baking, these markings contribute to the rustic appearance commonly associated with handcrafted sourdough and artisan breads. Bakers can lightly dust the basket with flour or rice flour before placing the shaped dough inside to help prevent sticking.

With its 25 cms oval size, this proofing basket provides useful capacity for preparing medium to larger oval loaves, depending on the dough formulation, hydration level and desired finished shape. It is suitable for sourdough, country style bread, whole wheat bread and other naturally or commercially leavened artisan doughs.

Whether used by an experienced bread baker or someone developing their sourdough skills, this oval proofing basket provides a dedicated surface for the important final proofing stage. It is a useful addition to home baking setups, artisan bakeries, baking studios and professional kitchens where consistent bread shaping and presentation are important.

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Before using the 25 cms Oval Bread Proofing Basket, lightly dust the inner surface with flour. Rice flour is particularly useful because it helps reduce sticking, especially when working with higher hydration sourdough. Make sure the flour reaches the ridges and sides of the basket before adding the dough.

Shape the prepared bread dough into an oval or batard form and place it carefully inside the basket. In most bread making methods, the shaped dough is placed seam side facing upward when it will later be inverted onto the baking surface. Allow the dough to complete its final proof according to your recipe, dough temperature and fermentation conditions.

When the dough is ready for baking, gently invert the basket over parchment paper, a baking peel or the chosen baking surface. Lift the basket carefully to release the dough without disturbing its structure. Score the loaf as required before transferring it to the oven.

For detailed instructions on preparing, flouring and proofing your dough, read our How to Use a Bread Proofing Basket guide.

The bread proofing basket is intended for fermentation and shaping support only. Do not place the basket inside an oven, microwave or dishwasher. Always remove the dough from the basket before baking.

After use, allow the basket to dry completely. Remove excess dried flour using a clean, dry brush. Avoid soaking the basket in water because prolonged moisture can affect natural basket materials and may encourage mould development. If cleaning with a slightly damp cloth is necessary, allow the basket to air dry thoroughly before storage.

Store the proofing basket in a clean, dry and well ventilated location. Proper drying and storage help maintain its shape and natural surface, keeping it ready for repeated sourdough and artisan bread baking.

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