With the pandemic currently raging and all the forced shut downs, I can see a large number of bakeries, restaurants and other food establishments going out of business. Which means one man's loss could be another man's gain.
Here in Michigan, we usually don't keep the house much above 72°F in the winter, so trying to maintain a bulk fermentation between 78-80°F is pretty hard.
I was wondering if restaurant/bakery equipment was to go for pennies on the dollar, would it be worth picking up a proofer?
Do any of you home bakers use a commercial proofer for your bread baking? The bulk ferment seems to be the one weak spot that I have trouble with and I'd think a proofer would be a valuable addition to my bread baking. Your thought?