Today I want to Muse about proofing bowls, also called "brotforms" or "bannetons". I must admit that I did not know about this simple "baking tool" until I started researching artisan breads. Typical final rise methods employ use of loaf pans or letting the dough rise on a baking sheet or pan and then baking the bread in/on the pan or baking sheet.
Proofing bowls are bowls of various shapes/patterns/materials in which your dough will complete its final rise. Bread is NOT baked in the proofing bowl. Repeat - do not bake your bread in the proofing bowl! It is used ONLY for the final rise. When ready to bake, the dough is then flipped out of the bowl into/onto a dutch oven or baking sheet and then popped in the oven. Proofing bowls have the ability to draw moisture from the surface of the bread, which will help create a crispy crust with tender crumb (interior). The bowls can be smooth or patterned. The patterned bowls are such fun to use because they create a pattern imprint on the rising dough that remains when the dough is flipped out. During the baking process, the pattern will bloom and expand. Because the forms are dusted with flour or other ingredients like wheat or oat bran, the powder that adheres to the dough will create a beautiful contrast against the browning crust.
Any bowl will work as a proofing bowl, but the patterns achieved will depend on what you use and what you do. Ordinary baskets can be used, but you have to be wary of any stain or finish that might be present in the basket. Typically, if using an ordinary basket. a tea towel is first placed in the basket, then dusted well with flour before placing the dough in it. The down side of using a tea towel is that the pattern of the bowl on the bread surface will be absent or muted. The best patterning is achieved when the dough is in direct contact with the floured bowl surface. This is achieved best with a commercial proofing bowl that is "food safe". Proofing bowls come in a variety of patterns and materials. Some are also sold with fitted liners.
Most common proofing bowl is the cane basket made of coiled cane. It is liberally dusted with flour to prevent sticking, and the coil pattern will transfer to the dough. Premium cane baskets are available from Germany/Europe, while less expensive ones are now available, usually produced in China. Natural wicker basket proofing bowls are also available and are usually used with a liner.
Proofing bowls are also made of plastic which will impart a pattern to your bread. Because it is made of plastic, unlike the cane bowl, the moisture will not wick into the bowl.
An alternative to the above products is a "wood pulp" proofing bowl. These are made in Germany from locally available spruce wood pulp. The prepared slurry mixture is injected into dies and compressed into various shapes. A plus with this product is the availability of a variety of patterns. The price for this type of bowl is usually less than European cane bowls.
After researching, I decided to give the wood pulp proofing bowls a try. Their use and maintenance care are not that much different than cane proofing bowls. A picture of a loaf I made proofed in the waffle pattern bowl and baked in a dutch oven appears at the beginning of this Musing.
Below are links to various resources for purchasing proofing bowls. If you like bread baking, you will enjoy using any of these products for adding extra pizzazz to your bread without much effort!
http://www.breadtopia.com/store/bread-baking-supplies.html
http://www.kingarthurflour.com/shop/items/round-brotform
http://www.brotform.com/
http://fantes.com/brotforms.html
https://www.sfbi.com/baking-supplies/wicker-baskets
https://www.sfbi.com/baking-supplies/plastic-baskets
https://www.luckyclovertrading.com/artisan-collection-round-proofing-brotform-basket-p-1168.html