Cesto de fermentação Westmark 32022270 oval para massa de pão

Oval proofing basket Westmark 32022270 oval for bread dough is designed to support and shape yeast dough during the final proofing stage. The basket preserves the loaf's form and surface pattern while providing airflow around the dough to reduce moisture buildup. Made for home bakers and small-scale artisan baking, it helps achieve improved oven spring and more consistent crumb structure.

Advantages

The oval design maintains dough shape for batards and medium-size loaves, restricting lateral spread and encouraging an even rise. The basket's open structure promotes gentle airflow to the dough surface, reducing excess surface humidity and assisting skin formation before baking. It is compact and easy to handle, suitable for repeated use in domestic kitchens.

Suitable for

• Final proofing of oblong and oval loaves
• Shaping sourdough, wheat, rye, and mixed-flour breads
• Home baking and small artisan batches
• Improving dough surface pattern and crust formation

Key specifications

• Shape: oval
• Purpose: proofing/shaping bread dough
• Material characteristics: food-contact suitable, open woven structure for airflow
• Capacity: designed for single medium-size loaf per proofing
• Dimensions: suitable for batard-style loaves (oval form factor)

How to use

Lightly flour or line the basket before placing the shaped dough to prevent sticking and preserve surface pattern. Place the dough seam-side up or down according to your shaping method and allow the final proof at room temperature or in a controlled environment until the dough reaches the desired volume. When ready to bake, gently invert the basket onto a baking surface so the loaf retains the proofed shape and pattern.

Recommendations

For best results, dust the basket with rice flour or a blend of rice and wheat flour to reduce sticking and enhance the visible surface pattern. Clean the basket by tapping out excess flour and letting it air dry; avoid prolonged exposure to moisture to maintain structural properties.