Reddit mentions of Round Proofing Basket Banneton Brotform 8.5 Inch

Not OP, but it's a proofing basket.

I believe it's [this] (https://www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K/ref=pd_nav_hcs_bia_t_2?_encoding=UTF8&psc=1&refRID=M2HZX5PYJWD96JE2STXB) one

Aww, thank you. I have a bread proofing basket like this one http://www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K . When you do the second rise, put it in one of these (flour the inside of the basket well). Once the rise is finished, flip it onto your baking pan and you are golden.

I always appreciate something unique that I wouldn't have thought of myself.

This is a basket for proofing (letting bread dough rise). You flour the basket really well and make the dough into a ball. Put the dough in with the seam up. When it's risen, you gently flip the dough out so now it's got the rings patterned on its surface. http://www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K

Then there's all sorts of little strange extracts and flavourings you can buy. Makes me feel like I'm in Potions class from Harry Potter. Flavours like root beer, apricot, cotton candy, black walnut, pomegranate, etc. http://shop.lorannoils.com/baked-goods/super-strength-flavors/1-dram-size

See if you can't find it like this a little easier.

http://www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K

what size oblong banneton do you use? sounds like you make the same size loaf as me, (500g flour), and I'm terrible at guessing what size to get. I was thinking about this one which is 9.7 x 5.7

I use this one for my boule loaves and it's perfect. I love it.

From proofing the loaves in a banneton.

I am new to FWSY as well. I have made about 6 loaves now. I always make half recipes, but as /u/drbhrb said, be sure you halve the recipe the whole way through. I often get anxiety wondering if i remembered to cut the water in the final mix (or the salt/yeast).

I also use instant yeast and just give the dough time to rise to double/triple size. I originally thought this was due to my room temp, but after reading the link, it might be more due to the instant yeast.

I am definitely still learning how to get my proofed dough into dutch oven. i started proofing in a standard mixing bowl and my dough stuck to all the sides. Then i watched his youtube videos (search FWSY) and he uses special proofing baskets. the ridges allow flour to spread up the sides of the bowl which help the dough come out at the end. When it comes out of the proofing bowl intact, it is also easier to get into the dutch oven. http://www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K/ref=sr_1_2?ie=UTF8&qid=1452267355&sr=8-2&keywords=bread+proofing+basket

https://www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K

Recipe

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I used the Saturday White Bread recipe from FWSY.

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It was shaped in this basket.

I got lucky with the ears considering I did not score this bread at all. Must have had something to do with it being cooked in a preheated dutch oven? Hope that helps.

Fridge space is definitely limited for me too! I have an oval shaped version of this proofing bowl: https://smile.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K/ref=sr_1_1?ie=UTF8&qid=1473885599&sr=8-1&keywords=Round+Proofing+Basket+Banneton+Brotform+8.5+Inch that I happened to get really cheap from a food supply company that liquidated. It's pretty small and shallow, so it doesn't take up too much space. For the second loaf (a lot of recipes seem to make two loaves at a time), I just use a small mixing bowl. I really should just get a second proofing bowl like the one I linked.