Linen cloth 45x36 cm

Linen cloth 45 x 36 cm

For larger breads, proofing baskets are optimal for piece proofing, but if you are dealing with small rolls or bread that should not have the typical pattern, a linen cloth is the best choice. Also known as baker's linen, the cloth is breathable and retains its shape, so the buns or baguettes ferment nice and evenly without sticking to each other or the cloth. Since linen has an antibacterial effect, it can be shaken out well afterwards and washed only from time to time.

Linen cloth - application

For delicious rolls and baguettes must first make the dough. Prepare it according to the recipe and let it ferment in a lightly oiled bowl for the stock fermentation. After the time indicated in the recipe, transfer the dough to a floured work surface, divide into smaller quantities if necessary, and shape.

Depending on the shape of the bread, prepare the linen cloth. For baguettes or small rolls, you can lay the cloth down smoothly and place the first rolls or a baguette dough piece on it. Now form a fold next to the dough pieces and place the next rolls on the other side of the fold. In this way, all the formed baguettes, rolls and breads with the folds can be separated and left to rest next to each other for stick fermentation.

For particularly soft doughs, the cloth is floured a little beforehand. Once the dough has fermented, it is placed on a baking tray or in a suitable mold. The cloth can simply be shaken out a little, should some dough stick to it, the linen cloth can also be washed without any problems.

The professional baker's linen has an antibacterial effect, is breathable, absorbs excess moisture well and then dries quickly again. In addition, linen is a very robust material, so you can ferment countless delicious breads, rolls and baguettes in it.