The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Loaf with my Brød and Taylor

Wynder's picture

My First Loaf with my Brød and Taylor

Based a lot on the reviews I read on The Fresh Loaf, I ordered myself a Brød and Taylor folding proof box last week and it arrived today.  It is absolutely amazing -- it's compact, yet large enough to suit my loaf needs; I set it to 85F degrees and my themometer read the temperature as 85.3F, so the temperature control is amazing.

This is my first loaf made with my proof box:

They're currently cooling, and I CANNOT WAIT to cut into them.

For those who are interested, here's the recipe and my method:

360g Water (105-115F) 
35g Nonfat Dry Milk Powder
30g Sugar
15g Salt
15g Dry Active Yeast
720g Bread Flour
30g Butter, unsalted, softened
2 eggs
Egg wash 

  1. Combined the water, milk powder, sugar, salt, yeast and 360g of flour into the mixer and mixed until incorporated.  Added the butter and eggs.
  2. Stirred in the remaining flour 60 grams at a time and kneaded about 8 minutes.
  3. Bulk fermented with humidity for about 70 minutes at 85F.
  4. Shaped into loaves and proofed at 85F for about 20 minutes or so. (it proofed quite quickly!)
  5. Applied the wash and scored down the middle.
  6. Baked at 375F for about 35 minutes.

Once I'm able to cut into the loaves, I'll see if I can't update with a picture of the crumb.

FlourChild's picture

Congratulations on your new proofer!  Your loaf looks great, can't wait to see the crumb :)

Wynder's picture

It's official... this is by far the best loaf of bread I've made to date -- it's amazing how the right proofing environment can make such a huge difference in the consistency and quality of what you make.

The crumb is consistent and even and*so* soft and tender.  My 5 and 8 year old girls measured all of the ingredients and help me mix up the dough -- they'll be using this tomorrow for their sandwiches... and they can tell the kids that they made it. :)

dmsnyder's picture

It's great that you could get your girls in on the project. I trust you are teaching them baker's math from the get go. :-)


Wynder's picture

One's just learning to do subtration, the other is starting in on division... soon. :)

In the meantime, I'll get them comfortable with metric weights, scaling ingredients and mixing methods before I delve into the baker's percentage and converting recipe yields, lol!

danpv's picture

Nice loaves, Wynder!  I'm a total bread newbie still struggling with sourdough ww, but the B&T proofer is a great investment and mine has been very helpful in my 60F kitchen.