We spent a good couple of years going back and forth with engineers and industrial designers getting the shape of the baskets just right. There were subtle limits in the interaction between the relief of the grooves and the angle of the walls. Too much relief and the walls flared too much. Not enough and we didn’t get the nice, cosmetic flour lines on our proofed dough. I have a file with a zillion images like this one. We tested an endless retinue of 3D-printed prototypes until we finally refined our way to designs that worked for both the manufacturing process and for proofing bread dough.