The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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

KorrMuraan's picture

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

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.


Eli's picture

There are now ranges with a "proofing" mode. Some of them are a smaller drawer, over the oven space which doesn't allow for much space.


gcook17's picture

About a year ago I went to a giant oven store (giant store with ovens, not a store with giant ovens) and looked at all the ones with a built in proof box.  My recollection is that they all kept the temperature too high for anything except very fast proofing bread.  The temps were in the 100 - 120 F range.

Another option is to use your oven with the light on and a thermometer inside.  You can prop the door partially open with a pot holder or something to to keep the temerature down at a good proofing temperature.  I mist the oven occasionally or put a small towel soaked in hot water to control the humidity.  For a long proofing, I take out the wet towel and microwave it, as needed, if it cools off too much.  You can boost the temp without raising the humidity too much is to turn the oven on bake for a few seconds.  It's handy to have a hygrometer combined with your thermometer to measure humidity. 

In ABAP most of the formulas I've used call for 65% relative humidity during proofing. 

I know this all sounds like it would take a lot of your time but once you get used to how your oven reacts and how to get the temp. and relative humidity you want it's really prettty easy to maintain.

The main drawback to proofing in the oven is that you have to preheat it before baking so you have to take out the bread awhile before it's ready to bake.  If the bread is small enough you can put in a closed microwave with a cup of hot water or hot, wet towel while the oven is heating up.

When I have to bake a lot of things, like a few dozen croissants, on a number of sheet pans I cover my sheet pan rack with a plastic cover and stick a light bulb in the bottom to keep it warm.  When there is a lot of bread proofing in an enclosed space like that it keeps the humidity from getting too low.

KorrMuraan's picture

I've found a handful that actually do a good 80-100 range with default being around 85F. Though most, like you said, are at 100F min and the Meile I was looking at had the rediculous proof temp of 125F.

It's just hard to believe that noone's made a residential model proofer yet!

I'm not opposed to importing one either...

RobynNZ's picture

Hi KorrMuraan

Your 'not opposed to importing one' comment got me thinking. I know someone who bakes sourdough at home for his local Steiner school and uses a New Zealand made Turbofan Bakbar oven, which I covet.

I checked their website, confirmed they do have USA offices, which distribute the Turbofan range, including proofers, so phoned the local office here in Auckland. The man with whom I spoke, said while the E85 unit he recommends to meet your requirements  comes with casters as standard it would be possible to wall mount it. Variable heat control 32°F to 175°F. Auto water fill, variable humidity control. Glass door.

Likely to be too big for your situation. Width 34&5/8inch height 35&1/2inch length 34&5/8inch. Generally these units are used in small commercial operations, cafes and the like. I didn't ask about price, that too may put it out of the domestic category.

Anyway, here is the spec sheet:

the USA Turbofan catalogue (check out the ovens too)

and the USA home page:

Cheers, Robyn

KorrMuraan's picture

Great research, thank you!

That is a bit large, though seeing that the caster models can be wall-mounted opens quite a few more possibilities. I hadn't considered that. I saw the casters on the commercial units and wrote them off immediately as floor-only.

That looks like the route to go... now I just have to see if I can find a compact one :)