The best rattan in the world comes from Indonesia. In fact, Indonesia is the world’s leading exporter of raw rattan and some of that raw Indonesian rattan is what the European proofing basket makers are using. But when an Indonesian rattan farmer is standing in his warehouse deciding which rattan to send to Slovakia and which to send next door to his brother’s basket making workshop, where do you think the best stuff goes? And speaking of that basket making workshop next door, the culture of Indonesia is inextricably linked with handcrafts. Small craft shops are literally everywhere in Indonesia, and you could make a strong argument that the artisans of Indonesia (which is a huge percentage of the population) are the best in the world at making things with their hands.
*More Capacity Range Specs: Recipe dough weight: 1.5-2.5 lbs or 680-1130 grams Recipe flour volume: 3-4.5 cups 8.5″ inside diameter at the rim 3.5″ inside height
Keep in mind that whether the dough is made of refined flour or whole grain flour will impact how much it expands in the basket, and if you’ve arrived at the dough weight with additions like nuts and raisins or actual dough — so the ranges above are approximations.
How to Use: Dust the proofing basket with flour and the risen dough drops easily onto your baking surface. For proofing very wet doughs, as called for with the popular no knead bread recipes, for example, the optional cloth liner (see below) is the simplest solution. Working flour (rice flour is particularly effective) into the cloth liner will release wet dough.
Care Instructions: Cleaning the Brotform proofing basket is usually just a matter of tapping it on the edge of your kitchen sink. If necessary, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don’t use soap.
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