What with holiday bread baking needing double batches, I had to split my dough between two 3.5 L containers in order to fit it into the Brod & Taylor proofer. Then, too late, I was browsing the B & T website and found that they sell an alleged 6L plastic box that fits in the proofer; in fact they say that two of them will fit stacked up. https://brodandtaylor.com/products/proofing-container
I ordered one of the boxes, just in time (they are currently sold out for a while).
The side of the box is marked up to 5 qt (not L). If i'm careful, I can get 6 L of water into the open box. But putting the lid on pushes out 250-500 ml of water.
The box should be OK for my double batches (usually 1/10 of Hamelman's metric quantity for 20 - 25 loaves or a double batch from "The Rye Baker"). But I think B & T ought to market it as 5 L, maybe 5.5 L.
I have had one of B&T's proofing containers for a few months - maybe a year. It is a smaller version of the "bus tubs" that are standard equipment for bulk fermentation in bakeries. I like it a lot. It is the right container if you prefer "spiral folds" of your dough, especially.
It does fit well into the B&T Proofing Box. In my experience, it's the right size for about 2kg of dough with room to double.
I'm sure you will enjoy using it.
David
If you have a restaurant supply store near you, you might be able to save some money by getting a regular covered food pan. They come in sizes almost too numerous to mention. Here's an link, just as an example, for a pan that is the same size, but you would need to get a covered version. https://www.webstaurantstore.com/choice-1-2-size-4-deep-clear-polycarbonate-food-pan/176FP124CL.html
We have a Shamrock Outlet near us, open to the public, that has lots of pans. Check restaurant supply stores near you.
Dave
Before I got the B&T container, I tried using some polycarbonate ones. I found them unsatisfactory. Polycarbonate is stiffer. The lids were hard to get on and off. They never really fit right. Maybe other brands are better, but that was my experience.
David
Iāve been using these smaller cubic style Cambro 4QT containers. I fit 2 in the proofer. Iām on the list for buying one of these!
I finally got rid of my Brod and Taylor proofing box after having it for 10 years because my Excalibur dehydrator took over all my proofing. It's bigger, I can fit a half sheet pan if I don't put the door on, I can stack multiple trays and it also works great for fermenting. I used the Brod and Taylor a lot the first few years and it was nice for melting chocolate when decorating cookies and keeping the chocolate warm.
I still just use cambro containers
Good idea for multitasking!
Does your Excalibur go low enough in temperature to safely melt chocolate?
Dave
The lowest setting on the dial is 95f
Thank you!
Ok for melting but a little too high to hold temper. I'm always looking for new tools.
Still a pretty clever tool to use it for dough.
Dave
What are you proofing in it? If it's dough you should not be proofing so high. 75 - 80 F is the highest it should be.
I have been using the Brod & Taylor proofing containers for several months now. I bought two of them (with lids) because I make 3233 grams of dough every week (4 loaves) and the 6 qt. round Cambro tub was not large enough. The dough always needed more room to rise in the B&T proofing box and I was always clearing dough off the proofer lid.
To my surprise, I found that I can use one rectangular B&T container and the dough will round nicely above it in just the right amount of time. Yes, you can actually fit two of them, with the lid on, in the B&T Proofing Box, but you will have to put less than 3200 grams in each one.
I also think they would be perfect for the Ken Forkish no-knead doughs from his book Flour, Water, Salt, and Yeast. I havenāt tried it yet, but I like the easy accessibility for folding doughs in the B&T rectangular containers.
I highly recommend the B&T proofing containers. Good size, easy to clean, and you can raise more dough in one than in the same size Cambro round.