I flour the Gärkorb previously very good, and so far has remained me hang no bread. If times but a residual dough hangs in the groove, you need to let Gärkorb dry out properly and then the remains can simply brush or shake out.
Moisture batters but I would protect with an additional baking paper.
The Gärkorb makes an impression of quality and so far are with me also no wood fibers (as in many other Gärkörben) inserted in the bread.
The Gärkorb is as the name suggests, only be used to ferment and may not in the hot oven. For baking bread, the bread must be placed after fermentation on a brick, a baking tray or in a bread pan.
Since I bake quite a lot of bread was this Gärkorb for me a good decision. I would buy this again Gärkorb and may also refer a friend thus.
