The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

OK, Now I'm impressed - Brod & Taylor Folding Proofer

proth5's picture
proth5

OK, Now I'm impressed - Brod & Taylor Folding Proofer

Ok, there are any number of less expensive  ways to keep dough cozy when house temperatures are low.  I know, I know.  It's a toy, ok, I know.

In the course of my so called "normal" life there are extended periods of time when I work a lot of hours under great stress.  And sometimes you need a toy.

And I believe it was Captain Kirk, wasn't it, who said "The more complex the mind, the greater the need for the simplicity of play."?

So this weekend I finally got to play with my folding proofer.

Being of somewhat unsound mind, I pondered mightily what I would use for a bulk ferment container - being absolutely sure that mine wouldn't fit. But it did.  My largest proofing container (which is what I almost always use these days) actually fit.  Just barely, but it fit.

What we really need are some rectangular containers that could fit in a stack because once my big round container is in there is not much real estate for a second batch.  And I'm sure some enterprising individual >hint, hint< will come up with some containers like that.

Half sheet pans are out of the question, of course but I didn't think the proofer would hold that container.  But it did.

Impressive.

I'm not sure I'm ready to attempt uncovered proofing just yet, but I have high hopes for this gadget. Impressive.  And I'm not even a tester.  I paid for the thing.

Innovation lives.

ehanner's picture
ehanner

Pat, you are something else! I love it you quote my hero from the past.

My 1/4 sheet pans I use for focaccia fit well and stack if you use Sylvia's paper clip solution. Also a 9x13 baking pan when you are feeling sinful and desire cinnamon rolls.

Enjoy!

Eric

proth5's picture
proth5

Thanks - I just watched that episode not too long ago and after these past so many weeks the quote really stuck in my head.

I have a baking pan with a depthe of 3 or so inches that has the dimensions of a half sheet pan.  These days when I make sticky buns (brioche dough, topping from AB&P - soooo good) I actually use that pan...

I get to eat one and distribute the rest to very happy friends and neighbors.

I've been focusing on handling larger amounts of dough these days.

But two rectangular tubs for the bulk ferment would be sweet! >hint<

Mini Oven's picture
Mini Oven

as it is not the same the world over.  I had almost ordered the B & T  and remembered I can't use it.   Is it twelve volt? 

jaywillie's picture
jaywillie

Proth5,

I'm considering buying one of these proofing boxes, and in your original description, you wonder about a container that would fit better.

I use this container at times, usually for doughs I'm going to stretch and fold: 

http://cool.cambro.com/Camwear_Food_Pan_Lids_Food_Pans_and_Lids_Storage.ashx

(I use the translucent 10 x 12 version.) It looks like two of those would fit, stacked on top of each other. They are about 5" deep. What do you think?

BTW, I got it from my local restaurant supply house, and it was pretty cheap.

Thanks,

jaywillie

FlourChild's picture
FlourChild

"What we really need are some rectangular containers that could fit in a stack because once my big round container is in there is not much real estate for a second batch.  And I'm sure some enterprising individual >hint, hint< will come up with some containers like that."

"But two rectangular tubs for the bulk ferment would be sweet! >hint<"

 

proth5, hint taken!  I've forwarded your comments to Michael Taylor, engineer and inventor of the proofer.

 

Regarding the need to cover dough in the proofer, most of the time it isn't necessary but testing has shown a few circumstances where it is a good idea.  When proofing for extended times at temps that differ from room temp by a small margin, it's a good idea to cover the dough.  I've been working on a boule that uses a biga fermented overnight (12 hrs) at 70 or 75F, and while it doesn't form a hard skin that has to be removed, there was some drying and darkening of the surface, so the recipe, when posted on our site, will include directions to cover the biga. 

Julie

loydb's picture
loydb

Ordered, thanks for the suggestion!

 

loydb's picture
loydb

I have only had mine for a couple of weeks and I love it. I'm getting much more consistent proofing, and have used it twice to melt chocolate. 

 

 

tn gabe's picture
tn gabe

It's not too hard to get everything to convert a spare fridge to a retarder/proofer complete with humidity control etc. Of course it doesn't fold up and most folks don't want multiple refrigerators. I'm in the process of converting a fridge to ferment sausage before curing and it is the same idea.