Subscreve a nossa newsletter e recebe um desconto imediato ✨ Promoções especiais, notícias exclusivas e receitas aguardam!

Cesta de fermentação de pão

11,50 €*

Preço incl. IVA acrescido de custos de envio

Sem custos de envio

  • Perfeito para cozer pão ou como cesta decorativa
  • Cesta feito 100 % de rotim natural, com pano de linho
  • Para 0,75 - 1 kg de massa
  • Forma oval: 28 x 14 x 7 cm
  • Para profissionais e amadores!

Disponível de imediato, prazo de entrega 6-7 dias úteis

Compra agora: Cesta de fermentação de pão

Haverá algum coisa mais agradável que o cheiro a pão fresco a pairar pelo ar? Crocante por fora e macio por dentro, com o seu creme de barrar preferido... Quem não fica com água na boca? Aqui na KoRo, pode obter tudo o que precisa para fazer o seu pão perfeito: as mais variadas e finas farinhas, sementes de abóbora para adicionar crocante e xarope de agave se quiser algo mais doce. Para ajudar a massa do pão a ficar macia e grande, falta apenas um elemento: uma cesta para fermentação de pão! Compre o nosso cesto de fermentação e rivalize com as padarias profissionais!

Cesta de fermentação de rattan para o pão perfeito

Os nossos cestos são feitos de rattan natural, para que tenha 100 % pão e 0 % químicos. A cesta oval tem as dimensões 28 x 14 x 7 cm e pode ser facilmente usada para cerca de 0.75 a 1 kg de massa. O uso não poderia ser mais fácil: após o tempo de fermentação principal, coloque a massa dentro da cesta enfarinhada durante cerca de 30 minutos. Use o pano de linho incluído para cobrir a massa durante esse tempo. Com o uso do pano, não só terá uma massa arejada e macia, como a massa ficará fresca durante mais tempo, sem o risco de secar. Depois da fermentação, vire a cesta para deixar a massa no tabuleiro e está pronta para ir ao forno! Notará também um belo padrão na parte superior da massa, que resulta das ranhuras da cesta. Se quiser, também pode usar a cesta para servir o pão à mesa. Além disto tudo, as cestas são autenticamente naturais: consistem de rattan natural e são feitas à mão na China, o que significa que cada cesta é única e de alta qualidade!

Compre as cestas de fermentação da KoRo

As nossas cestas ovais de rattan natural com o conveniente pano de linho transformam a sua massa de pão. Seja a sua primeira vez a fazer pão ou seja profissional do assunto, as cestas são ideais para todos os tipos de pão que necessitam fermentação. Com os seus deliciosos pães, o próximo brunch será um verdadeiro espetáculo para si e para os seus convidados. Prepare-se para comer o melhor pão e encomende a nossa cesta de fermentação!

Número de produto BROT_001
Origem Vietname
Conteúdo 1 UNIDADE
Fabricante KoRo
EAN/GTIN 4260718291053
Vestígios Informação de vestígios alergénicos
Entrega Tempo de entrega
Empresa KoRo Handels GmbH
Hauptstraße 26, 10827 Berlin
Material Rattan
Descrição de venda Gärkörbchen
Nota Ingredientes, valores nutricionais e a embalagem podem variar. Para obteres a informação exata, por favor verifica a descrição do produto.
Evolução dos preços

Foi assim que o preço evoluiu ao longo do tempo

Todas as informações sem garantia!

Perguntas & Respostas: Cesta de fermentação de pão
Keine Suchergebnisse vorhanden.
You don't always have to use a proofing basket when baking bread. In an emergency, a sufficiently large salad bowl or a pasta strainer can also be used as a substitute. When improvising, however, you have to reckon with the fact that your dough will not rise ideally and you will have to do without the pretty grooves.
Peddig reed is obtained from rattan palms, more precisely from the inner shoots of the plant. The term peddig has nothing to do with delicious pudding, but comes from the Low German word "paddik". This means as much as plant pulp. In Southeast Asia, peddig is traditionally used to make baskets and chairs. The material is easy to bend and can therefore also be woven into beautiful proofing baskets, among other things.
Our proofing basket has an oval shape. With it's your next bread then quite professional in elongated form.
Especially before the first use, you should flour your proofing basket well, as well as your dough. Less flour will then be needed for later use, as there will always be some residue left over when you tap it out. Rye flour is particularly suitable for this purpose, but wheat or spelt also do well in baking preparation.
After the time in the proofing basket, the bread should bake... But when is the dough ready? That's why you can use the finger pressure test to determine whether your dough has reached the perfect consistency. If the dough seems too small when you press it and offers significant resistance, it's not ready to bake. If, on the other hand, it is flat and leaves clearly visible fingerprints, it has probably been fermenting too long. You hit the jackpot if it is large, elastic, and has low resistance. Important, before you continue with the baking: Never bake the proofing basket with it! Instead, place the dough on a rack lined with baking paper and then put it in the oven!
The fermenting basket made of cane has the dimensions 28 x 14 x 7 cm and is therefore medium in size. You can ferment about 0.75 - 1 kg of dough in it.
Whether bakery needs or leisure hobby, our proofing basket is suitable for any:n who wants to let off steam in the kitchen bread baking. And if that is not the case, it is also suitable as a chic bread or serving basket!
The proofing basket is 42 cm long, 15 cm wide and 8 cm high. Thus, about 1 kg of bread fit into the proofing basket.
A proofing basket gives the dough some rest before baking and promotes optimal fermentation. This process is also called 'piece proofing'. However, the dough piece not only gets rest, but can develop and take the desired shape.
No, you can of course bake delicious breads without a proofing basket. However, it can happen that your bread looks more like a pancake or an indefinable flat cake when baking without a proofing basket. Since the eye eats with you, the proofing basket is an easy way to make attractive breads yourself. In addition, the proofing basket simplifies the sticky business of putting on dough and prevents dough residue on the work surface. By the way, the proofing basket itself is not baked, it is only for the proofing process. The dough is turned out of the proofing basket onto a baking sheet before baking.
Before use, flour the basket and the bread well again. After the main rising time, the dough is loosely put into the proofing basket (press in is rather counterproductive). Then put the linen cloth over it and let the dough ferment. Now you can also super already heat up the oven. Normally the dough should not stay longer than 30 minutes in the basket before it is pushed into the tube.
After you have set your dough and it has already risen properly, the proofing basket comes into use. To use the proofing basket properly, flour the form properly before use. Then you should place the bread dough in the proofing basket for a maximum of 30 minutes, so that it takes on the shape and pattern of the peddig pipes. In the meantime, preheat the oven so that when the fermentation time is over, you can place the loaf directly on the baking tray and put it in the oven. Now you can sit in front of the oven and proudly watch your beautiful bread baby thrive. The finished result is a well-formed bread with flour stripes on top, just like you know it from your favorite baker.
If you want to clean your new proofing basket after use, you don't have to pay much attention at all. If you have dusted it with a lot of flour, it really only needs to be cleaned out with a brush. From time to time you can also clean it with water, but then put it in the sun to dry, so that you can get the moisture out of the basket.
Ground wood, peddigree or plastic - opinions differ. For our proofing basket, we opted for natural rattan, i.e. peddigree cane. There are two reasons for this: Baskets made of plastic are basically nothing more than bowls. Thus, the dough does not dry out, but is less fresh and airy. Also, proofing baskets with natural materials leave fine grooves that shape the appearance and make it look more professional (and if we're honest, much nicer). Plus, our proofing basket has a linen cover with a pretty KoRo motif. The insert covers your dough while it's proofing to keep it stain resistant. The linen fabric also has a cooling effect: this prevents the dough from drying out and keeps it fresh longer.
If you simply tip the dough piece out of the mold, it may lose its shape and structure. That's why it's convenient to place the baking paper-covered wire rack upside down on the basket and then turn it over.

O que os outros dizem sobre Cesta de fermentação de pão

5/5

3 Avaliações


3
0
0
0
0

5 estrelas

4 estrelas

3 estrelas

2 estrelas

1 estrela

Utilizar apenas fotografias e vídeos com um tamanho máximo de 4MB / peça. Os formatos permitidos são: jpg, png, mp4, mov

Anónimo

25.01.2024

Guter Preis

Nichts Weltbewegendes, aber erfüllt den Zweck. Besonders ist der gute Preis gegenüber vergleichbaren Produkten. Heute erstmals benutzt, siehe Foto :-)
F

Florian B.

21.01.2024

Cumpre plenamente o seu objetivo.

Estou muito satisfeito. Bom acabamento e boa relação qualidade/preço.
J

Johanna K.

20.01.2024

Bonito, simples e funcional.

Acabamento limpo, tamanho conforme especificado. Boa relação preço/desempenho

Os clientes que compraram este produto também compraram