For my birthday, I received 2 brotforms, a 9 inch round and an 11 inch oval. I washed them with hot water, dried them and sprayed with a thin film of cooking spray a few days ago. Today I prepared the round brotform by liberally dusting it with a combination of 50% white rice flour and 50% all purpose flour, being sure to work the flour into the little nooks of the form. The brotform is used in the final proofing of the dough. I'll be making a boule with the rustic bread dough. Stay tuned for updates on the bread's progress from dough to finished product.
Here is a picture of the finished loaf:
The obligatory crumb shot: