The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DIY Dough proofing oven

Kevin_000's picture

DIY Dough proofing oven

OK - It's not DIY - It's easier than that.

Here in the UK I sometimes struggle to keep my dough warm enough to rise properly. A warmed oven often gives my dough a crust.

I could buy a home prover like the the Brød & Taylor Folding Proofer - at £100 plus shipping.

But I used this: A seed germinator from the garden centre with thermostatic control - £30.00.

A cup of water in the base keeps the atmosphere lovely and moist and it keeps the dough at the sweet spot of 24 deg C.

It will also take a big mixing bowl for the first ferment.

I am probably the last person on the planet to know this trick - eh?








Ford's picture

I have resisted the Brød & Taylor because it will not hold three loaf pans.  This looks like the solution to that and it is cheaper.


Wingnut's picture

That is just Brilliant!




clazar123's picture


Having the correct temp and some humidity makes quite a difference,doesn't it?There have been many ideas for proofers here but that one looks so easy!

I do have a Brod and Taylor and it gets used for fermentation of many different cultures-vegetables,juices,bread, yogurt etc,etc. I just burned too many doughs and bowls trying to use the oven as a proofer and forgetting something was in it when I turned it on.

Have delicious fun!

Janetcook's picture

Not the last person on the planet…..more are learning all the time and coming up with ingenious solutions that work like a charm.  Yours is really nice.  Especially like the see through top that allows you to see what's happening without removing the lid.

The Brot and Taylor is convenient for people who don't have the space for something the size of yours but it is very limited due to how it is configured.  Holds very little so for one or 2 small loaves it is fine but a bit pricey for those of us who want room to expand : - )

THanks for sharing your great idea!


Bakingmadtoo's picture

Funnily enough, I have was wondering about using my propagator the other day. It is interesting to see that it works. I am in the UK too and am really struggling to keep my doughs and starters warm enough. My kitchen is only around 10 degrees at the moment and so it takes ages to get any activity going. I may just have to try this out.

JB030700's picture

This is a great idea for a proofer. What brand is the one you have?  I've not seen a proofer with that high  a dome.


Heath's picture

I love this idea!  I've been looking for a cheap and easy way to prove dough and keep my other ferments warm.  I've had a look and there are similar items on both Amazon UK and eBay for about £35 for a 52 cm heated propagator.  What size is yours, Kevin?

davidg618's picture

I made one using a lamp for heat, and a biscuit cooling fan to distribute the warmed air about four years ago. If I'd seen yours I wouldn't have bothered with my design.

David G

Kevin_000's picture

Well I am delighted that folk find this the thing for them... It has made my baking more controlled and reliable... a great relief!

For me the temptation is to set it to the optimum 27 deg C... Reinhart, I think it was he, noted that the French Bakers prefer 24 deg C to allow for a slower fermentation and better flavour.

The outside diameter of the base is 42cm X52 cm

It was a Stewart Seed Propagator - They do one with a variable thermostat and one without - this is with.

Here it is: