The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Proofer

  • Pin It
poorlittlefish's picture

Temperature accuracy with Brod & Taylor folding proofer?

March 29, 2013 - 4:28pm -- poorlittlefish
Forums: 

I have been using a plant propagator for my proofing which goes up to 28C fairly accurately, but I decided to buy a Brod & Taylor folding proofer after reading so many good reviews about it.  The trouble is, I just can't get the temperature inside the box to match what I've set on the display.  Today I decided to check the accuracy by putting a household LCD thermometer and a calibrated Thermapen in there (the household thermometer gets within 1/2 degree of the Thermapen, so is itself fairly accurate).

loggerspizza's picture

Using a Proofer for Pizza Skins

June 8, 2012 - 11:18am -- loggerspizza

I have a pizzeria where we specialize in medium thickness sourdough crust. I find that our best pizzas are the ones that have had hours to rise in the warm kitchen before topping and baking. Anyone have any thoughts on using a proofer/warming cabinet for pizza skins? Recommendations for a good proofer/warming cabinet? Thanks! Sam

BrodandTaylor's picture

Brod & Taylor Folding Proofer - Total Refund Guarantee

November 5, 2011 - 8:42am -- BrodandTaylor

Brod & Taylor just introduced a Total Refund Guarantee for the home Folding Proofer. Purchase a proofer on-line and use it for up to 30 days. If you are not completely satisfied with the proofer and the results in your own kitchen, return it using a pre-paid return label. Brod & Taylor will refund your original purchase price and full shipping costs.

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.


 



CaptainBatard's picture
CaptainBatard

I have been pretty busy since the Holidays, packing up my house to rent, in anticipation of going on an extended adventure to France in the very near future...but that doesn't mean I don't have time to make bread! I always like to have some bread in the house and these day I making experimenting with Miche, Pointe-a-Calliere ala Shiao Ping. It is funny that the three times I have tried this recipe, the process has been less than text book....but in the end were very tasty! The first two times there were hydration problems... I opened  up my new  proofing chamber (see blog above) after 1 1/2 hours into the final proofing to find a puddle of dough stuck to the parchment paper. I scrapped it off, reshaped it twice,said a prayer and it honestly turned out to be an exceptional bread.  Yesterday's bake did not go any easier! I thought I would use some of the water from the final dough and  make a slurry of the stiff starter...so it would be easier to incorporate into the doughby hand. That was a bad idea...it turned out to be a real mess tiring to add it to the clay like dough by hand. By the time I had a good smooth, silky dough after many stretch and folds I was ready for a nap! But it survived the intensive care unit better than I did. When baked and cooled over night wrapped in linen, it was honestly the best tasting bread I have ever made. The whole Miche experience reminded me of something Max Poilane said in  a book I am reading about breads and pastry shops in Paris.


"  The best bread I ever tasted was one that didn't work....it fermented to long and it was full of holes like Gruyere. But, oh, what a taste. Bread unlike pasterine, is very forgiving. You can make mistakes and still end up with a  bread that tastes good...."


 


                                          


 


                                                           


 


Another bread that I have really enjoyed making and eating was one that come from Susan at WildYeast. It is the Cranberry Semolina Crown which I substituted apricots and hazelnuts. I just can't get enough of it......


 


                                                          


This is being sent to Susan @ WildYeast -Yeastspotting


 

KorrMuraan's picture

Looking for a residential wall-mount Proofer. Anyone know of one?

December 13, 2009 - 8:02pm -- KorrMuraan

I'm looking for a proofer for my home and not having any luck with searches.


Here's the criteria...


Wallmount, Glass front for viewing, Plumbed in


Most of what I come across are massive commercial units, ovens with a "proof" function but no added humidity, or a warming drawer with no window.


Thanks!

Subscribe to RSS - Proofer