The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread proofer

MarieH's picture

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.

awysocki's picture

Homemade Proofer for $44.61 using DIY store for supplies

February 28, 2011 - 3:50pm -- awysocki

Hi all, Living in the desert of Palm Springs where our humidity is usually around 15-20% I find it hard to keep my sourdough from drying out. I have tried the Oven, Microwave, box and so on and really haven't had the success I wanted.  So poking around TFL and the internet I found for under $50 I was able to roll my own.  I am pretty sure you can do it for less if you buy some of the supplies online.


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