Fermentation basket made of wicker, round ø 32 cm, height 8.5 cm

For approx. 3.5 kg of dough
procedure: dust the proofing basket with flour (more for soft doughs, less for firmer doughs), place the piece of dough in it with the end facing down, let it rise until the dough has visibly risen (not too long otherwise the dough will collapse in the oven), turn it out onto the baking tray or the baking slide.
tamp out the proofing baskets or, if dough is stuck in them, clean them with clear water and a root brush, leave to dry individually for 2-3 days set up.