Freestanding bread production is the oldest method of baking popular when no baking pans were available. After kneading the dough manually, the dough was put in baskets to proof. The baker would then manually fill his stone oven by putting the dough pieces on the oven floor by means of a long spoon.

Various line types are possible, whether you prefer to do final proofing on a flat surface or in baskets. If your preference is to proof on a flat surface, your best options are Peelboard or Belt.  

Not sure which is right for you? Our team is here to help, contact us and we’ll be in touch.