November 6, 2013 - 9:07am
Proofers, anybody?
I'm seriously considering a real proofer. I currently use a rolling rack, with a vinyl cover and a small oil-filled electric radiator in the lower half. I put the proofing boards in bags to keep the dough from drying out. This setup will maintain temperature OK, but I'd like to start proofing retarded loaves and they take too long to warm up. So...
There's a nearby restaurant supply with a couple of full-size Win-Holt proofers in stock. Does anyone have experience with either the economy or 'regular' model? Are there any other makes to seek/avoid? Thanks!