It's all about the proofer
I want to share with you how happy I am with the Brod & Taylor proofer (I am not a paid spokesperson, just a happy customer). It is well worth the investment. Why? Because it provides a consistent, controlled environment for your dough to proof. It works for building a levain, fermenting dough, and final proofing. I can achieve exact dough temps without it being a hassle. I can predict the timing of the dough much better since the temp inside the proffer is consistent. What a difference it has made in the final bread.
I was worried that it wouldn’t be big enough – those worries are gone. It is a great size. And it collapses into a good size for storing in a cupboard. Here are some pictures of the proofer in action.
And if you need one more reason, it tempers chocolate like a dream. If you have tried to temper chocolate, you know that temperature is king. The Brod & Taylor eliminates seizing (no water involved), too high melting temps, and the dreaded blooming. It does take longer to melt the chocolate but it is hands-off time. This is one fine appliance.
Comments
My sprouts are so happy to start out in a nice warm cozy place.
I do wish it were wide enough to handle baguettes, though.
David
Because I can more easily figure out the timing for my sourdough:
And because it fits into my parchment drawer:
According to the Joe pastry blog, this thing is also good at making yogourt and creme fraiche and could quite possibly work admirably as a chocolate temperer.
Here's the ink if anyone is interested:
http://www.joepastry.com/2012/product-review-the-brod-taylor-folding-proofer/
Cheers
The thought of going back to plastic tubs and Styrofoam coolers for proofing is'nt even a consideration since having this appliance. I can get by just fine without a mixer, but the B&T Proofer is an essential tool for my home baking most of the year. When I eventually need to replace it I won't think twice about doing so, it's that good at what it does.
Franko
My house is never above 70 during the winter and proofing became a huge challenge in making better bread. I knew I had to somehow, maintain a consistent temperature for proofing throughout the mass of the dough, not just on the surface. No more checking the temperature for hours while bulk proofing with a jury-rigged apparatus (more times than not, with no better success) and no more waiting six hours on the final rise. IMO, the Brod & Taylor proofer is well worth the investment before buying a mixer or grain mill. It's helped with my confidence.
- Sharon
The BF gave one to me for Christmas..i love it, and am so much more sure of the sourdough times now because i can control it (whereas my cold kitchen/hot spot near the stove in the living room) were unpredictable and variable at best. Only thing i wish was that i could do baguettes in it...well, i just call them stumpettes right now...i do need to see about rigging up a second rack to hang above the first one if possible. Discussion was to do it with large unfolded paperclips..jsut need to find the rack to do it with. But i agree...love mine!!!
Becky
What a lovely post! Thank you so very much!
Julie
No more worries about chilly winter days or a/c draughts. I have been pleasantly surprised by the overall consistency of the proofing times and reliable quality of the the finished breads since I got the Brød & Taylor proofer. Of all my "bread gadgets" this is the best purchase since my first package of yeast and the old bread machine!
I learned about it here on TFL; so thanks to all who led me to it [Eric, Sylvia, Franko, et al].
Bake on!....
Dosi
...but 3 times the cost, and 6/10ths the volume, and it won't hold a half-sheet pan; compared to the one I built, I'll pass.
David G
Isn't it great that there are options for all kinds of needs? Each of us can be happy with the products meet our individual needs.