Wooden baking frames mark II part I

These days it's quiet here at the weekend, so I thought i would make a multi-part post, Pie King style (well, two parts,anyway). Here we have S02E01 - design and construction.

A while ago I dabbled with baking bread in wooden frames and posted the (slightly mixed) results on TFL. This system was common in the UK, especially in Scotland, where a loaf known as "the Scottish plain loaf" was produced.

After my experimental bakes, I vowed never to bake in frames again. Naturally, I have relented, especially after being reminded of wooden frame baking after viewing a post by voll_korn_voll_lecker 

It turns out German bakers are into using Holzbackrahmen, as they are called.

This time I just made a single frame, but for added interest (and complexity!), I made it with sloping sides, like a proper old fashioned English bread tin - 80deg on the sides, 85deg at the ends - probably the only one in the world! It certainly needed a bit of head scratching to get the angles right....

Sloping sides shold give better rise - think vectors - some of the yeasty forces going sideways will go partially upwards with sloping sides.

Here it is, not quite finished (waiting for a few screws):

English oak sides and a few scraps of  Muskoka Red Deer maple flooring (for you Canadians) at the ends.

S02E02 (the bake) to follow.....

Lance