I think a few members have the Brod and Taylor folding proofer. http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6 You can do a search under Brod and see the reviews here. A few others have made home made versions. You need a container - I use a wine fridge, others use old microwaves, coolers or other boxes with or without insulation, a heat source - I use a heat pad, others use a light bulb, and finally a controller that lets you set the temperature. There a a few DIY ones here on this site with directions and parts. Here is one, they are quite a few more http://www.thefreshloaf.com/node/22456/homemade-proofer-4461-using-dyi-store-supplies
I have the one barry mentions - it is great! You can find a few threads on it. Makes great yogurt too - really one of the better pieces of gear I have.
The Brød and Taylor profer mentioned by Barry is great.
The proper works straight out of the box and is easy to fold and store.
It is very roomy - my glass Kitchenaid mixing bowl fits in - and you can get at least two average sized round banettons inside. You can buy a second internal shelf if you need to prove multiple loaves.
I also have the Brød and Taylor and like it. My only complaint is that it doesn't fit anything larger than a 13x9. I use my Excalibur 9 tray dehydrator for larger pans.
I can't say that I have noticed an improvement or deterioration in crumb. I really bought this to use when it's cold, as I don't tend to use that much heating at home. It is also useful when you need to have a more predictable proof-time.
And as I mentioned in my earlier post, at 46°C it is an amazing additional tool for making yoghurt - I know there are lower-tech ways to do it, but if you happen to have one anyway....
I think a few members have the Brod and Taylor folding proofer. http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6 You can do a search under Brod and see the reviews here. A few others have made home made versions. You need a container - I use a wine fridge, others use old microwaves, coolers or other boxes with or without insulation, a heat source - I use a heat pad, others use a light bulb, and finally a controller that lets you set the temperature. There a a few DIY ones here on this site with directions and parts. Here is one, they are quite a few more http://www.thefreshloaf.com/node/22456/homemade-proofer-4461-using-dyi-store-supplies
I have the one barry mentions - it is great! You can find a few threads on it. Makes great yogurt too - really one of the better pieces of gear I have.
The Brød and Taylor profer mentioned by Barry is great.
The proper works straight out of the box and is easy to fold and store.
It is very roomy - my glass Kitchenaid mixing bowl fits in - and you can get at least two average sized round banettons inside. You can buy a second internal shelf if you need to prove multiple loaves.
I also use mine to make natural yoghurt, and it works just perfectly for that too (see: http://www.thefreshloaf.com/node/43194/natural-yoghurt-and-sourdough-baking)
Happy baking!
Colin
I also have the Brød and Taylor and like it. My only complaint is that it doesn't fit anything larger than a 13x9. I use my Excalibur 9 tray dehydrator for larger pans.
I can see how these can speed the proof while the weather isn't nice. But I wonder if you all have had a positive impact on your crumb?
Hi Ri_us,
I can't say that I have noticed an improvement or deterioration in crumb. I really bought this to use when it's cold, as I don't tend to use that much heating at home. It is also useful when you need to have a more predictable proof-time.
And as I mentioned in my earlier post, at 46°C it is an amazing additional tool for making yoghurt - I know there are lower-tech ways to do it, but if you happen to have one anyway....
Best, Colin