25x14x9 cm product dimensions
Rectangular oval form
Special plastic suitable for food contact
Bamboo-look surface
Usage reference between 800–1250 grams
Suitable for use at low temperatures like +4°C
Washable by hand or in a dishwasher
Suitable for home and professional kitchen use
25x14x9 cm Oval Dough Proofing Basket can be used for resting and proofing bread dough after shaping, with its bamboo-look, food-contact safe special plastic structure, and rectangular oval form. It provides usage reference of approximately 800 grams for white bread, 1000 grams for country bread, and 1250 grams for whole wheat bread; actual amounts may vary according to dough density and hydration.
25x14x9 cm Oval Dough Proofing Basket
EKMAŞ 25x14x9 cm Oval Dough Proofing Basket is a professional preparation tool that helps the shaped bread dough develop in a longer, more controlled, and ordered form during the proofing process.
Rectangular Oval Structure
The rectangular oval geometry of the product allows for the support of a longer dough form compared to round baskets, providing functional use especially in the production of oval bread.
25x14x9 cm Dimensions
The 25x14x9 cm size offers a suitable volume for controlled use during the resting and final proofing stages of bread doughs with different densities.
Special Plastic Suitable for Food Contact
The basket is made from special plastic material suitable for food contact. This structure is ideal for resting and proofing dough directly within the basket.
Bamboo-Look Design
While the surface structure offers an appearance reminiscent of traditional bamboo proofing baskets, it combines with the cleaning and ease of use of plastic material.
About 800 Grams for White Bread Dough
Approximately 800 grams usage reference is found for white bread doughs. The actual amount may vary based on the recipe used and the physical structure of the dough.
About 1000 Grams for Country Bread Dough
For country bread type doughs, approximately 1000 grams of usage value can be referenced. Hydration level and dough density can affect this amount.
About 1250 Grams for Whole Wheat Bread
For whole wheat bread doughs, there is approximately a 1250 gram usage reference. The type of flour and the dough's water retention features can cause practical capacity changes.
Dough Capacity Varies by Recipe
The values of 800, 1000, and 1250 grams are approximate usage references for different types of dough. The density, hydration rate, and type of flour used can directly affect capacity.
Use After Shaping
After pre-shaping or final shaping is complete, the dough can be placed in the basket for the resting and proofing process as required by the recipe.
Helps Maintain Dough Form
The walls of the basket can help the soft dough develop a more controlled external form during proofing by limiting excessive spreading to the sides.
Long and Regular Bread Form
The rectangular oval geometry can support maintaining the dough's width-to-length balance, especially in productions targeting long-shaped bread.
Usable in the Final Proofing Stage
The product can be used in the final fermentation stage before the shaped dough enters the oven. The proofing time should be determined according to the recipe and environmental conditions.
Use in White Bread Production
In white bread recipes, it can be evaluated with approximately 800 grams of dough usage reference. The dough's development should be observed to determine the appropriate oven entry time.
Suitable Form for Country Bread
The structure providing a reference usage for approximately 1000 grams of country bread dough can support the proofing process of more voluminous and long oval breads.
Use with Whole Wheat Doughs
For whole wheat breads, there is an approximate 1250 gram usage reference. Due to density and hydration differences, the dough's rise in the basket should be additionally monitored.
Can Be Evaluated for Sourdough Doughs
When the recipe and dough volume are suitable, it can also be used in the final fermentation process of sourdough breads. Time and temperature should be adjusted according to the yeast culture used.
Hydration Level Affects Capacity
High hydration doughs may exhibit different spreading and volume behavior in the basket compared to lower hydration doughs. Therefore, gram weight alone is not a sufficient criterion.
Volume Difference May Arise by Flour Type
White flour, whole wheat flour, or different flour blends can create different dough volumes at the same weight. Therefore, capacity values should be evaluated approximately.
Leaving Expansion Space Is Important
It should be considered that the dough will gain volume during fermentation and the basket should not be completely filled. It is recommended to leave enough rising space at the top.
Use at Low Temperatures Like +4°C
The basket can be used in proofing processes at low temperatures like +4°C. Thus, it can also be evaluated in cold fermentation applications based on the recipe.
Suitable for Cold Fermentation Processes
In long fermentation processes conducted at low temperatures, dough can be left in the basket. Time and temperature should be adjusted according to the used recipe.
Surface Preparation Should Be Based on Dough Structure
An appropriate amount of flour can be applied before use to reduce the dough's sticking to the basket surface. The flour and amount to be used should be determined according to the dough's moisture level.
Rice Flour Use Can Be an Alternative
Especially for more humid doughs, applying an appropriate amount of rice flour to the surface can help the dough separate more easily from the basket after proofing.
Controlled Transfer After Proofing
Once fermentation is complete, the dough should be carefully removed from the basket and transferred to the tray, baking surface, or other equipment to be used.
The Basket Is Not a Baking Container
The product's main purpose is for the dough to rest and proof after shaping. The baking process should be conducted on suitable oven equipment.
Supports Form Standard in Repeated Production
Working with the same basket size, similar dough amount, and the same recipe can help breads from different productions be more consistent in overall form.
Suitable for Professional Bakery Use
The product can be used in professional bakery operations where bread doughs are regularly shaped, and fermentation processes are tracked.
Use in Artisan Bread Production
It can be evaluated as supportive equipment in the final proofing stage of dough in artisan productions where long and oval bread forms are preferred.
Suitable for Home Bread Preparation
In addition to professional use, it can also be used by home users preparing white bread, country bread, whole wheat bread, or sourdough bread.
Hand Washable
After use, the basket can be washed by hand with suitable cleaning products. It is recommended not to leave dough and flour residues on the surface for long.
Dishwasher Safe
The product is suitable for cleaning in the dishwasher. After washing, drying it completely helps keep it clean for the next use.
Practical Maintenance with Plastic Structure
The special plastic body allows cleaning operations to be performed more easily compared to traditional natural fiber proofing baskets.
Can Be Used in Home and Professional Kitchens
The proofing basket is suitable for use in professional bakeries, artisan bread production areas, pastry businesses, and home kitchens.
The Final Bread Result Depends on the Process
The volume, texture, crust characteristics, and final form of the bread are influenced by variables such as flour type, hydration, kneading, fermentation temperature, time, and baking conditions.
25x14x9 cm Oval Proofing Basket Selection
When evaluating the product, the 25x14x9 cm size, rectangular oval geometry, special plastic material suitable for food contact, approximate capacity values varying for different doughs, and cleaning features should be considered together.
Proofing Equipment Adapting to Different Dough Types
EKMAŞ 25x14x9 cm Oval Dough Proofing Basket is a functional auxiliary equipment that can be used in the proofing stage of different bread recipes, with usage references of approximately 800 grams for white bread, 1000 grams for country bread, and 1250 grams for whole wheat bread.
Technical Features
The basic technical and usage features of the 25x14x9 cm Oval Dough Proofing Basket are presented below.
| Product Type |
Dough shaping, resting, and proofing basket |
| Dimensions |
25x14x9 cm |
| Form |
Rectangular oval |
| Material |
Bamboo-look, special plastic suitable for food contact |
| White Bread Dough Capacity |
Approximately 800 grams |
| Country Bread Dough Capacity |
Approximately 1000 grams |
| Whole Wheat Bread Dough Capacity |
Approximately 1250 grams |
| Capacity Note |
May vary depending on dough density, hydration rate, and type of flour used |
| Application Area |
Bread dough shaping, resting, and proofing |
| Form Usage |
Support controlled, long and regular bread form |
| Low Temperature Use |
Suitable for proofing processes at low temperatures like +4°C |
| Food Contact |
Suitable for food contact |
| Cleaning |
Washable by hand or in a dishwasher |
| Type of Use |
Suitable for home and professional kitchen use |
Areas of Use
25x14x9 cm Oval Dough Proofing Basket can be used for resting and proofing long-oval doughs like white bread, country bread, whole wheat bread, sourdough, etc., after shaping. Usage values of approximately 800, 1000, and 1250 grams are references by dough type; the actual amount should be adjusted according to dough density, hydration, and type of flour used.
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About EKMAŞ
EKMAŞ provides preparation, proofing, baking, and auxiliary equipment for professional bakery and pastry production. The 25x14x9 cm Oval Dough Proofing Basket, with its special plastic structure suitable for food contact, usage references varying between approximately 800–1250 grams depending on the type of dough, and geometry supporting long bread form, can be used in both professional and home production.