Here is information from the Herbert Birnbaum company which they supply
with their proofing baskets (this is a direct quote from their literature):
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Instructions for Use of Proofing Baskets
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>for the private household<
When new the proofing basket should be coated with a diluted paste of
potato-, rye flour, and water. Before placing the dough in the proofing
basket, the basket has to be dusted with potato-, rye-, or wheaten flour.
For a loaf without cracks in the crust place the smooth side of the kneaded
dough upside down in the proofing basket.
After fermentation of the dough turn the proofing basket and place the
dough on a flour-covered baking tin for immediate baking in the oven.
It is absolutely desired that inside the proofing basket - due to regular
use - a flour coating builds up which, from time to time for hygienic
reasons, should be removed. The proofing basket can be cleaned with water
(no detergents).
Helpful Hints!
The proofing basket allows an especially soft dough. You can try a maximum
quantity of water.
The most favorable temperature for fermentation is approx. 38 degrees C
(100 degrees F) at an utmost high humitity {sic}.
The fermentation time is approx. 50 to 60 minutes. The longer the
fermentation time (but moderate) the better the taste of the bread as far
as the bread is not too flat.
Right before and after baking the dough resp. the loaf should be sprayed
with water. This makes a better and shinier crust. Baking time is approx.
50 to 60 minutes (depending on the kind of bread). Start with a
temperature of at least 220 degrees C (430 degrees F) and after 10 minutes
lower the temperature to approx. 180 degrees C (350 degrees F). If
possible let some water steam build up in the oven at the beginning of the
baking time. And now - enjoy baking your bread,
your manufacturer of proofing baskets
Herbert Birnbaum
. Bavaria .
Made in Germany
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I've used my proofing baskets following this method & the resulting bread
was great!
Angie Klidzejs