The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Home made proof box

LeeYong's picture
LeeYong

Home made proof box

Hi!

Since the Fall/Winter is approaching... I was wondering if anyone ever built a home made proof box before with great success? Last winter I just put my loaf in the microwave with my loaf resting on top of hot water. Today is the first day where my kitchen is just too cool and it's taking my loaf forever to double for my s/f.

Any suggestions would be greatly appreciated!

Happy baking!

LeeYong  Rolfmester@yahoo.com

SteveB's picture
SteveB

LeeYong,

I've constructed and used the proof box shown here with good results.

 

SteveB

www.breadcetera.com

 

Yippee's picture
Yippee

and I can vouch for its versatility. You'll love it!

Yippee

RonRay's picture
RonRay

While you are building a more permanent proof box, you could use your unheated oven by using its built-in light bulb. With the door closed, I measure my oven's temperature at near 90ºF and by adjustment in the slightly open door can control it from about 85º to 90ºF.

SteveB's box certainly is the better long term solution ;)

Ron

RonRay's picture
RonRay

I think it would be a nice contribution to have pics posted on the subject. Then others could refer to them, if you did post pics that made the configuration clear.

RonRay's picture
RonRay

The photos do a great job of "hanging flesh" on your earlier description. Thanks for the informative work.

Ron

lew_c's picture
lew_c

I use an aquarium heater placed in a tall heavy jar filled with water and placed in a largish cooler/ice chest covered with a heavy bed spread.  Provides excellent temperature regulation and has only three parts, but a digital thermometer with a remote probe is a very nice accessory.  BTW, the heater temperature is adjustable and I originally used this for incubating tempeh.