Get Special Free Shipping on the Brod & Taylor Folding Proofer - Friday Nov 11th and all this weekend . (U.S. 48 states) Discounted shipping to AK, HI & Canada.

Details at http://brodandtaylor.com/purchase/buy-it-now/

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.

I am Michael Taylor, founder of Brod & Taylor and inventor of the Folding Proofer. I have been reading the posts on TFL about the proofer with great interest. With any new product, there are always questions and concerns. Especially when the product has never been seen before. I am confident that after using the Folding Proofer for 30 days in your own kitchen for bread, yogurt, chocolate, or other applications, you will not want to let go of it. But if you do choose to return it, the entire experience will not cost you a nickel. You won't find a better guarantee than this anywhere. See more details at our web site http://www.brodandtaylor.com

This offer is good through 12/31/11 in the US and Canada.

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.

I drilled two 3/8" holes on each side 4" up from the bottom and 4" from the site (that is 4 holes).  Then drilled 4 more holes 4" up (towards the top)  from the last holes. I cut the 3/8" wooden dowel so they stuck out about 1" from each side and used the tie wraps to hold them in place.  The bottom dowels are not removable.  Then cut the other dowel for the top rack making the dowels stick out a little longer, they are removable incase I'm making rolls I can use two 1/2 sheet pans or when making bread just the bottom rung will be used.

You fill the bottom up with water to about 3" or make sure you are covering the submersible heater all the way.  That is all I needed, I do throw a towel on the top to keep the heat from escaping from the top.

Its simple and works. Here is a link to the photos, since I didn't know how to do it on TFL ->  http://proofer.pen.io/

Andy

I added a computer fan to move the moist air around, but testing it I'm not sold that I need that in there.

I'm interested to see what people think of having a proofer under a deck or modular oven. This is very common in Europe and I'd like to know if its something you'd like too.  Is this something that you'd like?  Please give me feedback and some of your wish lists.  Thanks Kristine

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

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!