The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brod & Taylor Proofer

Chermid0719's picture
Chermid0719

Brod & Taylor Proofer

Hello All,

I need some help. I life in Michigan in a drafty, chilly townhome. I mix and kneed my dough using a Kitchenaid most of the time. I've just purchased and used my new Brod & Taylor Proofer for the first time today. Basic white loaf, proofed out  instead of up. Any pointers as to why and how to correct would be so helpful.

Yeast is new and stored in freezer for freshness but brought to room temp.

I also took the temp of the water used to activate the yeast.

How long do you leave dough in the proofer? I set mine at 82°.

Thank you,

Cheryl

aroma's picture
aroma

At the above temperature my sourdough needs about 3 hrs bulk and a further 2 hrs in the banetons proving.  This is after an overnight fermentation of the starter.  Hydration is 67% for white blends and 75% for wholemeal..  

dbazuin's picture
dbazuin

What do you mena with proeefed out?

Chermid0719's picture
Chermid0719

Hello dbazuin,

The bread got wider instead of taller if that makes sense. There was no information in the booklets that came with the proofer about how long to leave it in there for the first or second rise. Basic white loaf. What would be a good temp setting to use in the proofer for different types of doughs. Thank you for the help.

dbazuin's picture
dbazuin

Seriously the only thing the booklet have to tel you how to unfold it an how to set the temp. 

It is you the baker who decide what is the best temperature for your dough to rise. 
Personly I rise my sourdough in the proofer on 30°C and then overnight in the fridge for a second rise.

Best is to keep the dough in a containere that kan hold about 2 until 3 times the size of your dough. That way you can see iIf t it rise enough. 


see also https://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/