Proofing basket and baking tin rolled into one: Our high-quality natural product is made of untreated alder wood which is from sustainable forestry within the EU and is made in Germany! With the supplied divider you can split the frame into two moulds – for a consistent high-quality result in the required size.
Every loaf rises perfectly fine in our baking moulds and while the bread remains moist inside, a soft crust develops at both sides. For a result you are used to from artisanal bakers. No wonder as the traditional industry swears by our baking equipment.
Instructions of use
First treatment: Before first use of the baking frame, the following treatment is necessary: Preheat your oven at 200°C circulation air or 210°C top/bottom heat. All surfaces of the frame, both inside and outside, must get dabbed with rapeseed or sunflower oil once or twice. Let sit for 2-3 minutes. This pre-treatment protects the delicate wood fibres at the first baking and serves as heat protection while baking bread. Put the baking frame at 200°C in the oven for about 50 minutes. Now, the oil gets burnt in into the untreated wood. The baking frame will become darker at the end of baking time and develop a pleasant wooden aroma. Take the baking frame out of the oven and allow it to cool down completely.
The baking: Prepare a bread dough of your choice. Dab the inside of the baking frame thin and evenly with rapeseed or sunflower oil. This prevents the dough from sticking to the sides of the frame and makes loosening from the mould a lot easier. Put a piece of parchment paper under the wooden frame, fill in your prepared bread dough and let it rise according to your recipe. In the meantime, preheat your oven including baking tray according to your recipe. After proofing, put the baking frame with the dough on the baking tray that has been preheated in the oven and put it back in the preheated oven. Bake according to your baking recipe.
Important: The wooden frame can be used at up to 240°C for a duration of 90 minutes. Higher temperatures and a too long baking time may burn the wooden surface and therefore cause permanent damage and uselessness of the wooden frame.
After baking: Take the baking tray with the baked bread out of the oven. Take the baking frame with the parchment paper off the baking tray and put it on a baking grid or on a wooden board. Carefully remove the parchment paper from under the frame. You can now remove the bread from the frame. Let the bread cool down slowly.
Cleaning: Let the baking frame cool down completely after baking. Solely clean the wooden frame when it’s dry with a soft brush so that the surface does not get damaged or wood fibres come loose. Do not use any sharp tools for cleaning! Do not clean your baking mould with water or in the dish washer. Wet cleaning destroys the former applied protective layer of oil and can cause flotation and deforming of the frame.
Do not use any chemical cleaning detergents. The wood absorbs these detergents and transfers them to the bread.
Nature product wood: When baking the interplay of temperature and humidity is essential for the dough, however it also has got a strong impact on the natural wood. It works naturally under these circumstances. The wood fibres expand, get twisted and shrink again which can lead to the development of small cracks and deformations through stresses in the construction. Every used wooden board differs in its structure. If you notice any changes that lead to uselessness of the frame, please contact us. We will certainly find the right solution for you.