The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


goer's picture


Is there a good counter top proofer you can buy, or is there a good plan for one out there?



barryvabeach's picture

I think a few members have the Brod and Taylor folding proofer.  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

Edo Bread's picture
Edo Bread

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.

Colin_Sutton's picture

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:

Happy baking!


Melesine's picture

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. 

ri_us's picture

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?

Colin_Sutton's picture

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