I have been taking stock of my bread baking activities and I decided that to have better control over process and the taste of my breads I should introduce a proofing box into my bread making. I live on the east end of Long Island NY and the temperature here fluctuates dramatically from season to season and this is showing up in my bread making. Fermentation time varies greatly and therefore results also vary significantly.

With my youngest son’s college graduation I inherited his small college dorm refrigerator and I feel this could make a wonderful proofing box if modified: it is the correct size, has shelves and a light, it’s insulated, and the door seals completely. The only thing it is missing is a source of heat and I feel it could be best achieved through a heating element controlled by a thermostat.

I am hoping someone with greater experience or insight could offer additional suggestions and specific thermostat controlled heating element recommendations for my proofing box project.

Thank you and Happy New Year to all my fellow bread bakers

Frank