The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Comments on Brod & Taylor Folding Proofer?

BreadBabies's picture

Comments on Brod & Taylor Folding Proofer?

Does anybody have the Brod & Taylor folding proofer?  I'm eyeing it and considering putting it on a Christmas wishlist.

I've heard complaints that it doesn't get warm enough but the company says the air shouldn't be at x temp.  If the air is at that temp the product inside is likely too hot.

Just wondering if anybody has experience with bread.  Also, anybody make yogurt or slow cook in it?  I do both those things pretty regularly, too and I already have dedicated devices.  But I'd love to pare down.

aroma's picture

...and then only in the winter months - it works very well for me.

clazar123's picture

Several people on Fresh Loaf beta tested this during development. I wonder if those posts are still available.

I bought one because I lived in Wisconsin and needed a more consistent warmth to raise my bread-otherwise it would take forever! I was thrilled when my starter became more yeasty, my bread rose in a reasonable timeframe and my cultured milks(kefir,yogurt) were delicious rather than so sour. It was expensive but definitely worth it to me at the time. The fold-up feature was great. I didn't expect every corner of the inside to maintain a temp to 5 decimal places- our kitchens aren't the space station! I never expected to slow cook in it, either. I am pretty sure that capability was an afterthought and part of a new movement of extreme low temp "cooking" that developed after its development.

Here is one of the posts:

Unfortunately, ehanner passed away a few years ago but perhaps some of the other posters/beta testers are still around.

HansB's picture

It is the best thing I have purchased for bread making. It sets up and can be put away in about 15 seconds. I use it to for my starters and for proofing. I have tried the cooler with a lightbulb and found it to be a real pain, Highly recommended!

breadboy025's picture

I bought one a year or two ago and it works great. Even though the temp is about 90 (it's adjustable but I leave it at that), it is a warm 90 as opposed to my new oven which has proofing setting of 100.  I like the size of the proofer and as others say, it folds and stores.  I only use it during winter months and it kick starts my early dough. 

Another option is to boil some water or at least heat it, put it in the oven with your dough and close the door.  The ambient heat will create a faux proofer.  Cheaper option but less reliable.

merlie's picture

I use it more in the winter of course . It is indispensable for Panettone !