How do I bake with a proofing basket?
Baking with a proofing basket is easy and yields amazing results! Start by generously flouring the basket, preferably with a piece of cloth to prevent the dough from sticking. Shape the dough and place it in the proofing basket, seam side up. Let the dough rise until it has almost doubled in size. Then carefully tip the dough out onto a baking sheet, make cuts and bake to perfection.
Old-fashioned Recipe for Cold Yeast Bread for Round Proving Basket
The recipe is suitable for Round proofing basket 22cm
Ingredients:
- 500 g wheat flour (preferably organic stone-ground)
- 100 g rye flour
- 350 ml cold water
- 10 g sea salt
- 10 g fresh yeast (or 3 g dry yeast)
- 100 g sourdough (if using fresh yeast, reduce to 5 g)
Preparations:
Day 1:
Dissolve the yeast in cold water in a large bowl.
Add the sourdough and stir thoroughly.
Add the wheat flour, rye flour and salt. Mix until everything is well incorporated into a sticky dough.
Cover the bowl with a clean kitchen towel. Let stand at room temperature for 1-2 hours.
Then place the bowl in the refrigerator and let it ferment overnight, at least 12 hours.
Day 2:
Remove the dough from the refrigerator and let it stand at room temperature for 1 hour.
Lightly flour your baking table and tip out the dough.
Stretch and fold the dough a few times to create tension in the dough. Then shape into a round ball.
Flour the proofing basket thoroughly and place the dough with the "seam" facing up in the basket. Cover with a towel.
Let the dough rise for another 1-2 hours at room temperature, or until it has almost doubled in size.
Baking:
Preheat the oven to 250°C with a baking stone or heavy baking sheet inside. Place a steam tray at the bottom of the oven.
When the dough has finished rising, carefully turn it out onto a baking sheet.
Make a few cuts in the dough with a sharp knife or razor blade.
Slide the bread onto the baking stone/plate and pour some water onto the steamer plate to create steam.
Bake for 15 minutes at 250°C, then reduce the temperature to 220°C and bake for another 25-30 minutes until the bread is golden brown and has an internal temperature of at least 96°C.
Let the bread cool completely on a rack before cutting it!
Enjoy your cold-leavened bread with butter, cheese or a delicious soup!
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