Shabby Chic - Rustic Brotform - Proofing Bowl - Centerpiece Bowl - German Brotform - Rustic Decor buying - Antique Kitchenware - Baking Accessory
VINTAGE SHABBY CHIC HOME OR KITCHEN DECOR - COILED RATTAN "BROTFORM BOWL" CIRCA.
VINTAGE SHABBY CHIC HOME OR KITCHEN DECOR - COILED RATTAN "BROTFORM BOWL", CIRCA 1900 - 1920s
(Free Shipping to All 50 States - Please see information at bottom of listing)
For sale is an antique "RATTAN BROTFORM BASKET", a traditional German proofing bowl used to provide structure for shaped loaves of bread during proofing. This fabulous vintage brotform bowl was handmade from two pieces of natural rattan, coiled and spliced together and held with buying a round head nail. There are 9 long straight pieces of wire with round heads driven through the rattan from top to bottom and then short bend nails underneath at the base which secure everything tightly together. At the top where the rattan ends, is a flat little metal piece folded over the rim to secure it, with the name REX in raised relief. It measures 14" in diameter and is about 3" deep. It will hold about 3.5 lbs of bread dough. This has been used over the years and inside of the bowl shows age and use but is in very good vintage condition. It has no breaks, cracks or repairs. If you don't bake bread it is perfect to use for serving bread rolls, biscuits, breadsticks OR this wonderful piece makes a beautiful Shabby Chic fruit or centerpiece bowl. This artisan signed piece was made circa 1900 - 1920s. Please look closely at all photographs, as they are part of the description. All Items come from a smoke free environment.
A Brotform or proofing basket is normally used for doughs that are too soft or wet to maintain their shape while rising. For proofing wet dough, the basket would usually be spritzed with water and dusted flour which reduces sticking of wet dough to the basket. and produces a smooth crust. The brotform could be used as with a liner. It would be floured before putting the dough in, and as it rises inside the banneton, it will push itself against the ridged sides. When the dough is taken off and baked, the bread would have retained the spiral that signature spiral pattern of the banneton on its crust.
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