The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Proofer with Folding Cooling Racks : )

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SylviaH's picture
SylviaH

New Proofer with Folding Cooling Racks : )

I ordered the Brod & Taylor proofer yesterday and, received it today!  OMG, I'm thrilled with it.

 It is larger than it appears in the video's..which I love.

 I have folding leg cooling racks pictured to show how they fit in the proofer.  A 1/4 sheet pan 'cookie sheet with extended handle ends is pictured'  and, a banneton, both would fit very nicely.  I do recommend these to go with the proofer.  They will come in very handy.

 I cover my bannetons while proofing bread, in plastic bags which would, work nicely to protect the willow straw baskets..or you could use the plastic ones, uncovered, to take advantage of the humidity option, which I don't have,  hmmm, I may order some now.

Wilton is the maker of my stainless steel pack of 3 cooling racks.  Sometimes you can find them at local stores such as Michaels, Target, Walmart type stores.  I have seen them online with free shipping at Amazon.com.  You would only need one or two.  They come in a package of three and I use them all the time.  They are very handy and not expensive.

I'm absolutely thrilled with the proofer and haven't even used it yet ; )  I have some many plans for it, especially like Eric Hanner suggests using it for preferments.  I also enjoy making yogurt and, I think it might even come in handy for baby chick eggs..just kidding...but it certainly would have come in handy when I was raising a baby pet finch tossed from it's nest 'lol'.

Thanks Eric!  Love It!

ADDED:  The Wilton racks from Amazon. com are to large, be sure and measure.  You can find these racks at fantes.com that measure 13.5X9.75 come in a pack of 3 for $11.99 ... I also use one small cooling rack hung by paperclips and adjusts in height..works great.

 

      

 

                                  

 

       

Sylvia

Comments

LindyD's picture
LindyD

Good for you, Sylvia!

Now, give it a try and let us hear your opinion.  

Weather is changing here, but it's not cold enough outdoors to start up the woodstove, so the house is quite cool during the day when I'm at work.  My poor sourdough seems to have goosebumps till I get home and dial up the Rinnai.  That proofer sounds like it might come in handy for more than proofing bread.

Lindy

 

SylviaH's picture
SylviaH

Thanks for the comment.  I love the way my starters are reacting to the controlled climate with these cooler days.

Sylvia

ehanner's picture
ehanner

Sylvia,

I don't cover my bannetons or brotforms when using the proofer. No need to and I think allowing them to breath helps the dough release better. Maybe better said would be the dough doesn't glue to the form due to excess moisture.

I'm definitely going to be on the lookout for your folding wracks. Great idea, thanks.

I really enjoy NOT having to keep the house so warm that my starter and SD breads perform well. The heat savings alone would pay for the cost of buying it around here. I understand why they called it a proofer but for me the more important job it does is keep my preferment's and bulk ferment dough warm during fermenting stages.  It's turning out to be a very helpful tool.

Eric

SylviaH's picture
SylviaH

I don't think they would need the cover as you said, Eric.  They don't stick with all the moisture that accumulates in the bag, in they go uncovered to soak up that great humid climate.

I think you'll be very happy with the racks.  Using them upside down works also, in the proofer.

My starter loves the controlled climate :)

 I love my new kitchen gadget...I didn't really need one but, really wanted it...I'm very pleased with it and, glad I satisfied my want :)  

Sylvia

dmsnyder's picture
dmsnyder

With your folding rack, can you get two bannetons in the proofer?

That would make all the difference for me, since most of the time I make two loaves at a time.

David

Franko's picture
Franko

Hi David,

I have the same kind of folding racks as Sylvia so I stacked the 2 brotforms I have one on top of the other and got just slightly under 8". Here's a copy of the specs from Brod & Taylor's site and a couple of photos of the stacked forms.

Dimensions

Inside box (open): 15” x 12 1/2” x 8 1/2” high

Outside body (open): 18” x 14 1/2” x 10 1/2” high

Outside body (closed): 18” x 14 1/2” x 2 3/4” high

Weight: 7 lbs.

Voltage: 120V (200 watt)


It'll be close but it should work, and judging from Sylvia's pics there looks like there's room for some smaller items as well.

Franko

SylviaH's picture
SylviaH

Hi Franko, 

Using the bottom rack that comes with the proofer will allow a little more space from the lid down to the first banneton.

Sylvia

SylviaH's picture
SylviaH

All sorts or ways to come up with more room : )

How about using the ovals..they fit 2 across perfectly...even without the racks.  Turning them upside down gives a little more breathing room when using it or, even a regular one would work.  Since they would rest directly on top of the bannetons I would suggest you don't put in to large of a loaf so, it wouldn't rise up over the lip of the bannetons...mine don't, and I get nice large loaves.

All sorts of combos

Two Oval Bannetons fit nicely with regular setup

One 1/4 inch sheet or cook pan, one oval or round banneton, two ex-small cake pans

Small round pizza pan sitting on upsidedown rack with the legs closed

This is fun..I'll be interesting to see what others come up with

Sylvia

PS..Don't forget batards on upsidedown sheet pan, maybe 4 to six small ones :)

Angled, one or two large ones...I have to quit with this "Lol"

Franko's picture
Franko

Hi Sylvia,

I should be getting mine sometime next week and am looking forward to trying it out. It looks like such a neat solution to the whole fermenting/proofing issue. It'll be so nice not to have to mess around with Styrofoam coolers and containers of hot water anymore. I think this piece of equipment is long overdue for the home baker not only for the convenience of it but for more consistent results. Thanks for posting the great photos of the interior dimensions, it does look a lot bigger than I thought it would be.

Franko

SylviaH's picture
SylviaH

Great solution as you said.

Mine actually came hours after I ordered it.  They have a distributor in CA..must be awfully close by..still was charged full shipping though..hope they offer free shipping..at least over the holidays to new buyers..that would be nice, as many online places are now finding it increases sales!

Your gonna love your new kitchen gadget..Proofer!  Best of all I love the way it folds up and out the way when, not in use.

Sylvia

Franko's picture
Franko

Hi Sylvia,

The whole design concept seems very well thought out from what you and Eric have mentioned so far and from what I've seen on the Brod & Taylor site. I'd have been interested in it even if it didn't fold up, the fact that it does is a major bonus for our limited kitchen storage space.

I hope you'll keep us posted on how it works for you when you use first time Sylvia.

All the best,

Franko

SylviaH's picture
SylviaH

Let's hope these photo's work..I have to go to Chrome..makes me nuts..to get photos..

 

Anyway, how fun is this..If you only have a regular rack.  Straighten 4 large stapels to an S and then with pilers or hands staighten one end and with pilers a lot easier, bend a small hook to fit over the lip of the wall on the proofer.  Walla, adjusting rack.

ADDED:  Raise and lower by justing bending the clips toward the center.

Sylvia

dmsnyder's picture
dmsnyder

I need one!

David

LindyD's picture
LindyD

Just dawned on me that with this proofer, I could finally try one of Hamelman's three-stage rye formulas.   

Appreciate your creativity in showing how two brotforms could fit, Sylvia. What size was your oval?   

Teresa from NorthwestSourdough is testing one as well and noted the inventors are working on a two-shelf model.   But if the current model can handle two loaves now (using a bit of ingenuity), why wait?

SylviaH's picture
SylviaH

Lindy, It's been used only a couple of times just for warming my starter.  I've been checking to see with old starters..just how long it takes for the little water tray to run dry.  I let it operate at 75F through the night.  This morning my tray and starter where dry..the starter dried out on top..after a long night..I kind of expected the tray water to all evaporate.

After starting it back up to warm up my biga that has been refrigerated..  Everything Lights up on the panel..but there is no heat coming from the bottom heating tray..It's not working.  They are closed today..Glad I saved all my packageing for return.

I pretty much plan on returning, because so far trying everything...I can't get it to warm up..Doesn't work :/  

also I'm not very satisfied with the closing latch..doesn't see very secure and is hard to get it to snap shut and then it's not very secure...but , I don't really have a problem about that...but gee, no heat Now!

Sylvia

LindyD's picture
LindyD

Frustrating when something goes wrong, but on the other hand, it's a good thing it went wrong so quickly.  Am sure they will replace it and pay your shipping charges - as well as the cost to ship a replacement.

Is there anything on the packaging that states where it's made?

SylviaH's picture
SylviaH

Hi Lindy,

I plan on contacting them on Monday as they are closed on weekends.

 I've checked about everything I can think of, like you say better sooner than later for something to go wrong.  

Underside of the proofer has a  stamp embossed .. Berkshire Innovations, LLC , model number ect...and says it's made in China..isn't just about everything 'Lol'.

Sylvia

KMIAA's picture
KMIAA

Have you talked with anyone regarding this?  Do you think leaving it on all night might have burned the heating element out?  I don't think it should have.  I got mine a few days ago but haven't tried it out yet.  Do you add your water before turning it on to heat or after?

SylviaH's picture
SylviaH

[Have you talked with anyone regarding this?]  Yes, Mr. Michael Taylor actually contacted me Sunday,  before I called...you'll be hearing about the "fantastic customer service", very soon.

I don't think leaving it on all night had anything to do with it not working.  Use just as your guide book instructions say.  I would add the water anytime you feel like it.  I like to pre-heat my water and pre-warm my proofer..at least that's my plans when I get my new one..tomorrow!

Sylvia

SylviaH's picture
SylviaH

measures 10X7 

Mike Avery's picture
Mike Avery

Back in 2007, I attended the Bread Baker's Guild's "Camp Bread" and was fortunate enough to take a rye bread class taught by Jeff Hamelman.

He made a three stage Detmolder rye as part of the class, and he wasn't all that concerned about the temperature of the starter.  He thought the room was a little warm, so he put the bucket of starter on the floor because the cement floor was cooler than a tabletop.  He commented that if the room had been cooler, he would have put the starter on top of the work table overnight, as that would be warmer.

He commented that if he needs to compensate further for temperature, he'll make the stages thicker (or dryer, or with less hydration - however you prefer to think of it) to slow them down to compensate for higher temperatures, or make them thinner (or wetter, or with higher hydration) to compensate for a cooler room.  He picks up the slack at the last stage.   Of course, he has been a world-class baker longer than most people at this site have been alive.

I've  been using the three stage process ever since, and it is a lot more forgiving than either Jeff's book, or Samartha's web site (http://www.samartha.net) would have you believe.

Botton line, give it a try, even before you get your proofer.

-Mike

dwcoleman's picture
dwcoleman

I just received an email from them and they have free shipping now with a coupon!  I'm ordering mine today!

SylviaH's picture
SylviaH

how you received your e-mail and coupon...

Mine is not working.  It is no heating.  Read above reply to LindyD.  I think I'm going to have to return it for another.

Sylvia

dwcoleman's picture
dwcoleman

They sent it to everyone on the mailing list.  It's just FREESHIP I hope they won't be upset, it was the deciding factor for me to purchase the proofer myself and sales are always good.

SylviaH's picture
SylviaH

I just wanted to let everyone know about the fantastic customer service I have received from the replacement of my B&T proofer.

I have posted about it also in the General Forum under Brod & Taylor Folding Proofer. 

I couldn't be more pleased with the personal support from a Company and Michael Taylor...who stands 110% behind his product!

 Today I'm using my new proofer and never had to leave my home...all was taken care of completely and I couldn't be more satisfied.

Hey and it's only Tuesday!  How about that for fast!

I'm just wondering...do I 'need' two of these...or would I just like to 'have' two of these proofers. "Lol"

I love the proofer and, it's been a welcome product, long overdue for the home baker!

Sylvia

WriterJax's picture
WriterJax

Hello all,

Thank you so much for all of this fantastic feedback on the Brod & Taylor proofer. If and when you have questions or comments, don't hesitate to let us know. We are on the social sites - twitter, facebook, flickr, YT, etc., all using the screen name BrodandTaylor.

You can always email me directly and I'll get you in touch with B&T. 

thanks again, guys and gals. You're teaching me a lot about bread proving and baking so I am eternally grateful (and hungry). ;)

 

cheers, jaclyn

(PR/Social Media for Brod and Taylor)

jaclyn@winstanley.com

@writerjax

jackie9999's picture
jackie9999

I think I really need one of these up here in chilly Canada - does anyone know if the free shipping promotion applies to Canucks? Do they even ship up here...?

Jackie

 

Franko's picture
Franko

Not sure if the free shipping applies to us Canucks, but B&T does ship to Canada. When I checked on the Brod&Taylor website http://brodandtaylor.com/ it was about $50 to Vancouver Island for shipping.

Franko

Stuart Borken's picture
Stuart Borken

I see it as helpful for proofing a dough, but, what about the final rise?  What could you place inside the proofing box to place a proofing bread upon, so that you could then transfer it to a hot stone inside your oven?  I can see using a proofing bowl and turning out the risen loaf onto a cornmealed peel and slashing it and sliding it onto a hot stone, but, what do you do with a challah? 

SylviaH's picture
SylviaH

If you refer to my other blog, pugliese and Brod&Taylor, you can see my bread proofing in a linen lined banneton.  You can also, put your bread wrapped into a linen couch.  There are video's on You Tube.  A baker on youtube is lifting her proofed bread out of the proofer that is in a linen couch.  Setting it on parchment paper work should work too.  Whatever you normally set your challah on to proof..should work in the proofer.

Sylvia