Lanserhof fermentation basket
This type of bread is made of rattan cane and is mainly used for loaves of bread that have been pushed free. Freely-sliding breads have a larger crust and therefore more toasted flavours. The finished dough is placed in the floured fermentation basket. This ensures that the bread retains its shape when it rises and ensures the necessary moisture balance during the fermentation process of the dough, with simultaneous air supply. The pattern of the basket also gives the bread a nice mark on the surface. The basket is also very suitable for serving. Note: The proofing basket must never be used for baking in the oven.
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