Q: Thanks for your incredible article about baking with bread baskets. As a chef, life was at a standstill when I graduated and didn’t know where to go: savory or pastry.
I chose savory because it seemed you would have more flexibility with what you’re cooking. Little did I know that I would be called on to bake some unique and beautiful treats (including bread), and it would also come to pass that I did know how to “follow the recipe.”
I have grown as my repertoire has grown. I’m very confident that I can wrap my brain around both savory and pastry, considering that I’ve done a lot of experimenting with great results in the patisserie department.
So I purchased a basket made of wicker. It kind of looks like a snake that has recoiled, in a spiral round-about way. I started thinking and was wondering, do you have to oil/season the basket? Or does just flour do the trick? Do you do a double rise, punch it down, and then turn it over onto a baking sheet, or are you baking it right in the basket?
Sorry I’m asking so many questions. You’re a great resource and I look forward to hearing back from you!
Sent by Michelle
Editor: Readers, do you have any advice on baking in bread baskets? What are the best practices for prepping and using the baskets?