The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How fast does your Brod & Taylor come to temperature?

Yippee's picture
Yippee

How fast does your Brod & Taylor come to temperature?

Hi, all:

My BT in slow cook mode has plateaued at 35C/95F for the past hours, but I need a 52C/126F environment.  I've already covered it up with a blankie to compensate for its poor insulation. Still, the temperature is not rising.  

What should I do❓❓❓ Do you encounter a similar problem with your BT? 

 

Yippee

 

 

P.S.

Found the solution, hopefully - set the slow cooker at a much higher temperature so that the temperature inside the proofer will remain constant at 126F. 

DanAyo's picture
DanAyo

Check with Brod & Taylor. They would best be able to answer that. My B&T maintains very accurate temps, although I haven’t used it in slow cooker mode.

Danny

Yippee's picture
Yippee

It worked❗️❗️❗️

1️⃣8️⃣5️⃣🌡 is the magic number to maintain a 126F environment.

I hope this is the end of my nightmares of repeatedly "cooking" my levains. Don't ever want to stress about temperature again❌❌❌

DanAyo's picture
DanAyo

How are you measuring the temperature? I read recently that the temperature is set for the contents inside the vessel and not the ambient temp inside the proofer. 

Idea - place a glass of water in the proofer and set a target temp. Periodically check the temp of the water in the glass and track the results. 

If you continued to have problems, give B&T a call. I pretty sure they will take care of you.

Danny

Riley's picture
Riley

With a thermometer that measures humidity and temperature placed inside and the water tray filled my BT is never more than 1 degree different from its setting.  It comes up to temperature within 15 minutes.   

Yippee's picture
Yippee

but I don't sweat it; because if a procedure is good enough for Rus, it's good enough for me. Wish me luck, I just can't take anymore accidents! They drove me 🌰🌰🌰!

Riley's picture
Riley

The glass of water makes much more sense than my thermometer test.  Sorry about that. Duh!  I do use a thermoworks thermometer to check my dough temp though and that is always right on the money.  If I have my dough going in at 78, it stays at that temp throughout.