Sunday, June 8, 2008

Brotform


Danielle and Marty got me a new Brotform for my birthday and I got to try it out for a lovely brunch at the Spears. The Brotform is about 8.5 inches so it takes a lot of dough, about 3+ pounds. I set the alarm so I could get up early flour the brotform and set the dough to rise. I let it rise for about 2 hours, and then it baked for nearly 1.5 hours.





I think a piece of it stuck to the form so I got a bit of a rupture on one side that messed up the pretty crust pattern, but overall it was a great bread. Wonderful crust, good crumb and taste and the portion that didn't get messed up was beautiful. Thanks D and M!

4 comments:

Danielle said...

That's the coolest bread. It looks medieval.

Happy Birthday Ethan!!!

Deb said...

I love the swirls it leaves! I saw a bread like this at Whole Foods just this past weekend and told A that yours looked much better ;) Hope you had a great Father's Day!

Adam said...

Try rice flour in your 'Brotform'. It really works.

Ethan said...

Adam is right on the money, a combo of rice and wheat flour works best. I believe that rice flour has no gluten which is part of it's non-stickability.