Just got two of these wicker coiled baskets (1.5 lb size, no
instructions included) for a birthday present, they came from he

http://www.tmbbaking.com/baskets.shtml

Havent tryed them yet, but I found in the archives info about rice
flour to make them release easily. Some websites suggest brushing out
the coils after use, others say letting flour build up and eventually
you wont have to flour it. I even found one that says to first baptise
it with Joy caking grease. Wont these things get moldy? Can anybody
speak from experience?

hutchndi

On 6 Dec 2005 08:03:05 -0800, "hutchndi" >
wrote:

> Just got two of these wicker coiled baskets (1.5 lb size, no
>instructions included) for a birthday present, they came from he
>
>http://www.tmbbaking.com/baskets.shtml
>
>Havent tryed them yet, but I found in the archives info about rice
>flour to make them release easily. Some websites suggest brushing out
>the coils after use, others say letting flour build up and eventually
>you wont have to flour it. I even found one that says to first baptise
>it with Joy caking grease. Wont these things get moldy? Can anybody
>speak from experience?
>
>hutchndi

Howdy,

You might consider the linen liner that is on the same page
on the lower right.

I have used linen lined wicker for many years with no
problems. I do sometimes dust 'em with rice flour, and the
stuff is like Teflon.

If you keep them dry, there should be no hassles.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"hutchndi" > wrote in message
oups.com...
> Just got two of these wicker coiled baskets (1.5 lb size, no
> instructions included) for a birthday present, they came from he
>
> http://www.tmbbaking.com/baskets.shtml
>
> Havent tryed them yet, but I found in the archives info about rice
> flour to make them release easily. Some websites suggest brushing out
> the coils after use, others say letting flour build up and eventually
> you wont have to flour it. I even found one that says to first baptise
> it with Joy caking grease. Wont these things get moldy? Can anybody
> speak from experience?
>

I have had those for several years -- I started using regular flour and then
switched to rice flour. After I remove the loaf, I let them air dry for a
couple of hours and then turn them upside down over the sink and bang them
on the bottom to get any loose flour out. Store them in *not* hermetically
sealed plastic bags on top of the fridge. Never had the slightest problem
with them.

I do the same thing with the linen couches that I use for free form loaves.
Never had any problems with them either.

Ellen

Ok, tryed them out, the bread looks great, nice rings, and the boules
came out without sticking at all. I have never been that crazy about
the flour taste on the crust though (I just used regular AP flour to
dust my rising bowls). Does rice flour have a flavor difference when
used in this way?

hutchndi

On 9 Dec 2005 09:57:38 -0800, "hutchndi" >
wrote:

>I have never been that crazy about
>the flour taste on the crust

Howdy,

You can easily brush it off...

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Well I used my banneton/brotform whatever you call them, used Joans
rcipe from Carls pages.

http://home.att.net/~carlsfriends/jo...n_details.html

She apparently doesnt do any forming worth mentioning before placing
the dough in the banneton, so thats what I did. I know I probably could
have let it rise another inch to the top as she does, but it was
getting late...

Anyways I ended up with some serios flyaway crust at the top. Should
that recipe be modified?

hutchndi

On 19 Dec 2005 11:13:08 -0800, "hutchndi" >
wrote:

>
>
>
>Well I used my banneton/brotform whatever you call them, used Joans
>rcipe from Carls pages.
>
>http://home.att.net/~carlsfriends/jo...n_details.html
>
>She apparently doesnt do any forming worth mentioning before placing
>the dough in the banneton, so thats what I did. I know I probably could
>have let it rise another inch to the top as she does, but it was
>getting late...
>
>Anyways I ended up with some serios flyaway crust at the top. Should
>that recipe be modified?
>
>hutchndi

Howdy,

"Banneton" is the French tradition, and is usually made of
wicker and linen. "Brotform" is the Germanic tradition and
is usually wood.

The crust problem may be due to an insufficient rise before
the bake.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."