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robita4029 badge: Community Member

Brotform Use

I baked the No Knead Crusty Bread" is great! However, I put it in my new brotform and thought I put enough flour. Each time the dough is sticking and then falls when I invert it out of the brotform.

Should I make the receipe less sticky and more elastic?

I tried to put a lot of flour in the form but it kept falling from the sides to the bottom.

I went ahead and baked the bread. The bread was very crust and ended up being only 2 inches high once I shook it / pulled it out of the brotform.

Tags: Broform, sticky dough

Replies to This Discussion

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Mike Nolan
  • Reply by Mike Nolan on February 15, 2012 at 4:43 pm
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If it stuck to the brotform, you probably deflated it some getting it out. Solve the sticking problem and it should be a taller loaf.

Presumably this isn't a fabric lined brotform, otherwise the flour would have stayed on the fabric better.

I don't recall anyone here ever saying they did a no-knead bread in a brotform, it may not work very well.

omaria
  • Reply by omaria on February 15, 2012 at 7:22 pm
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I use my brotform often, but not with no-knead doughs . Like you said, they are too wet for those baskets. I use mine without a cloth liner. I want the stripe pattern of the baskets If you go to my page, (Click on my light blue name) and go to pictures posted, you see how nice the bread looks.I do flour them heavily.

GinaG
  • Reply by GinaG on February 15, 2012 at 7:42 pm
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Salutations, Robita4029:

You certainly can use the brotform for higher hydration dough, but a picture is worth a thousand words, so please see these instruction videos to maximize your success and get those pretty rings Omaria showed you on her page:

http://www.northwestsourdough.com/techniques/videos

Let us know how this works for you!

Good luck,
GinaG.

BobCleary
  • Reply by BobCleary on February 19, 2012 at 2:57 am
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Try using rice flour instead of, or in combination with, regular flour. I rub as much rice flour in mine as I can, then I rub in a little all-propose flour on top of that. No problems with sticking!

placebo
  • Reply by placebo on February 19, 2012 at 4:05 am
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I'll second the recommendation for rice flour. It's amazing how well it keeps dough from sticking to my linen-lined banneton.

easyquilts
  • Reply by easyquilts on February 20, 2012 at 7:01 am
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Omaria... Your breads are gorgeous!

Julie T.
  • Reply by Julie T. on February 22, 2012 at 2:00 am
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Gina, That is a great blog and she turns out gorgeous breads. Thanks for the link. JT

GinaG
  • Reply by GinaG on February 22, 2012 at 2:53 am
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Hello, Julie!

I'm glad you enjoy the site :)

~Gina

sandra Alicante

Robita,

Two things, Firstly you need to rub your flour well into the form, unless it is well used and floured already. Secondly, is the form too big for the amount of dough you have?
If you watch the videos, you will see that the dough comes up to the top of the form and it is then easier to tip out. If your dough is sitting at the bottom of a larger form, you will not get it out without deflating.

Good luck!

sandrascookbook.com