Proofing Set

Very good quality. Make sure to prepare them as directed before first use. Rice flour works great.

I bought the Doyolla Bread Proofing Baskets for my daughter, who is a dedicated sourdough baker and a mother of five. With a family of seven who prioritize healthy eating, they make almost everything from scratch, and her sourdough bread has become a staple in their household. These proofing baskets have been a fantastic addition to her baking routine! They are well-made, sturdy, and provide just the right support for her dough to rise beautifully. My daughter experiments with various flavors—from classic sourdough to unique combinations like Italian herbs and Lemon-White Chocolate— and these baskets have consistently helped her achieve amazing results. She is incredibly pleased with the quality and performance of these baskets. If you’re in search of reliable and effective proofing baskets that will enhance your baking experience, I highly recommend the Doyolla Bread Proofing Baskets. They did not disappoint and have certainly met her needs as a passionate baker!

Looks great it is too hot to put the oven on.

the bowls work perfect . spray them with water and sprinkle with rice flour and the dough did not stick, not even the first time, not even a little bit.

Used for the first time today, bowls are well made and very sturdy.

I didn't think I need these proofing baskets but they really do make the difference in your loaf shape. The plastic scraper is the perfect size to do your stretch and folds or coils. It helps get anything that sticks to your bowl. All of the items are high quality. I used the baskets with the liners and some rice flour to cold proof my sourdough. Then I made sure to let the baskets airdry and washed the liners then air dried. Would buy this again or as a gift.

The wooden brush wasn’t come in the package….sooooooooo disappointed

Works nicely when well floured, sized right for a mid size 1 1/4 pound loaf. 500gm bread flour, 12gm salt, 1/3c fed sourdough starter, 325gm water. Autolyse for 4-16 hours then add the starter and salt. Preshape the dough after the bulk ferment, rest it a bit and then shape it a little to get some surface tension, then do the final rise in the brotform for a couple hours. Turn it over gently onto some parchment paper and slowly lift the basket; the linen peels off easily. If you do a retarded ferment (in the fridge overnight) the cold dough will just about fall out. A couple artistic slashes with your lame, and then into the oven. You get a pretty loaf every time, enough for 4-6 people to share with dinner. I've got two of these now, because I'm baking more than ever. I bake one for us, and one to give away.