Hello all.
Over the last 9 months or so I’ve been “dialing in” my process and my recipe for traditional baguettes, and I’m getting pretty consistent results. But now I want to control more of the variables and start tweaking the nuances. To that end I want to construct a small retarder/proofer. I’m handy and have some experience with marine refrigeration. I’ve also been researching components - evaporators, heaters, controllers, fans. But before diving in I’m wondering if anyone has some practical experience doing the same thing and might help me avoid any “oops”.
Thanks!
A small (or large) refrigerator with a heating pad and a temperature controller will provide a wide range of well controlled temperatures at low cost with very little hacking
Gary