Any other new adopters tried this folding proofer??
In our centrally heated house with gas oven I had trouble with yeast breads rising...with the folding proofer I'm a baking fool.
Oretom, please explain how the B&T Proffer works and where you found it. Tks.
Check out the proofer and reviews on The Fresh Loaf baking forum. There are lot of folks over there with it and they ALL love it and woudn't do without it. They are very expensive and hold only a small amount..I usually bake 6 loaves/boules at a time so I don't have a use for it but those that do small amounts of bread are loving it and say that it performs very well. Can be used to yogurt and other items that need constant temps for culturing also. c
Here is a link that might be useful: proofer
Looks interesting. The price is around $150 with free shipping. Sounds like a great gift for a cook that likes to bake. I like to keep my house on the cool side (58 to 60 degrees). This might be something that would interest me if I ever get my kitchen remodel done.
The link above is to the Brod&Taylor site and everything they say has proved out to me.
Finding 85Ã¯Â¿Â½F at 100% humidity only happens in my house in the seedling starting closet in spring. Previously I had to up the thermostat to 90Ã¯Â¿Â½ and use the windowless bathroom. The folding proofer was a stumble on search while looking for a you build it plan.
If you are a fiddler like I am, assemble a two layered rack out of cooling/broiling (1/2 sheet pan) racks with some carriage bolts...get some 10/11 inch round pans and you're doing dinner rolls and cinnamon rolls and Yule Kaga!
That being said, I took a spill a couple winters ago and kneading is a real pain. So I got a Kitchen Aid...then the proofer...now we eat only healthy breads.
Oretom, is that white thing in the right upper corner of your picture a bread slicing guide? I've always been intrigued by them and wondered if they work well.
The problem with the folding proofer is that you can't use it when it is hot outside.
oretom, since you are handy, this is what you can make that will give you precise temperature control to within one degree F for a proofer that you can use year round.
1. Digital Aquarium temperature controller ($15.00), which has two outputs, one for a heater and one for a refrigerator.
2. A light bulb (100 watts) for heat source.
3. A small fan for circulating air.
4. A compact refrigerator. (or a Peltier junction thermoelectric device, ($30.00) if you are really handy ).
This will give you a perfectly temperature controlled box from 40F to 212F, any season.
BTW, this will also be perfect to hatch eggs, or start seeds.
Another method for proofing dough....
A temperature of 65-85 degrees F is considered "room temperature" for the first rise. When it's colder than 65-degrees in the kitchen I place the dough in my oven warmed by the oven light. If you don't have a light in your oven you can place a small lamp or "trouble light" in there with a small wattage incandescent light bulb. I turn the oven light on as soon as I start making bread so it has a chance to warm up the oven in plenty of time for the first rise.
When I put the dough in, I place it as far away from the oven light as possible where the temperature is around 80-degrees F (take the temperature in several places to see where it's the optimum temperature for proofing dough - you don't want it above 85-degrees F or you could kill the yeast).
I put my dough in a dough-rising bucket which is the perfect little environment for the dough. It will provide and maintain it's own moisture in the draft-free, closed container, so additional moisture isn't needed.
For the final proofing after the loaves are formed, I may add a shallow pan of hot water to the oven to increase the humidity - it depends on the bread type.
Take the panned loaves out of the oven in plenty of time for pre-heating and place them on top of the oven to finishing proofing. The heat from the oven pre-heating is enough warmth to finish the process.
Shambo, yes the Presto slicing guide was found at Goodwill, and it is better than not having anything. I haven't "trimmed" a finger since I found it. $3.99 well spent.
Grainlady and dcarch: I like what I'm using and your contributions don't really aid the conversation.
I don't need it when it is hot outside. I use the folding proofer because I bake before the outside temperature gets hot...then I run the AC.
My gas oven doesn't give me a suitable temperature for simple rising or I wouldn't have gotten the folding proofer.
I hope you two will limit your remarks in this thread in the future.
Good Monday Morning oretom! There may be people who cannot afford the folding proofer. I think that is why dcarch and grainlady offered alternative less expensive methods. There are always new people perusing the forum. Or members like myself who don't bake much but plan on doing so once my kitchen is done in 2025. :-)
With regard to limiting comments, that is not how a public forum works. People open a thead and comment on the topic. My guess is someone benefited from the additional advice provided by Dcarch and Grainlady.
Teresa - kitchenless in Minnesota
I have found that you don't really need any special equipment for dough to rise. Like Grainlady, I use a plastic pail/bucket (with lid) purchased at a restaurant supply store. They are relatively inexpensive. Less than $10.00 for a large pail.
Even in a cool kitchen the dough rises sometimes quicker than I would like it too. And that is using less yeast than most recipes call for. I've never had to create a warmer environment, for dough to rise.
Oretom, I'm glad that you have found something that works for you. I'm just pointing out, from my experience, that special equipment really isn't necessary for most people to make bread.
Dearch and Grainlady - Thank you for postings. It is always beneficial to read what you have to say.
Now I remember why I don't frequent gardenweb, there are so many royal opinions that the peasants get stepped on.
I opened a discussion of the folding proofer, not "how to raise yeast breads".
Common civil discourse would be to discuss the topic, not try to steer the discussion away from the folding proofer.
Mother always tried to get me to "stay on topic". My apologies if the rudeness of the the "public forum" irritates me.
Did the cat pee in your coffee this morning? (In the folding proofer, just to stay on topic.)
Oretom, this is a cooking forum, where recipes, methods, equipment, etc. are shared.
Personally I have no problem with a thread going off topic, or the sharing of different methods. In fact, some of the best threads over the years have been threads that have wandered.
In this case though, the thread has stayed on topic. You shared a new appliance for proofing bread and others, including myself have shared less expensive, time proven methods for proofing bread.
You might want to take a look in the mirror before calling others rude.
Looks like I'm not the only having a Monday. Ok. That said, when I contribute something other than what is going on, it's because I realize that others may have the same issues and want a different solution, or and this is more often, I think it might help the person who posted, especially if I've tried more than one method. Not that I don't think the method offered up is inefficient. That is, it is not a statement on someone's ability in any way, but merely to suggest other ideas.
I am glad you have found a way that works! I would love to find a way to make bread work, but I may as well just add it to the fat that is my thighs. My son would think he's won the lottery I made him fresh bread. He eats them whole loaves at a time!
FOAS, you owe me a screen cleaning since I just sprayed coffee(without pee)all over it!
And to stay on topic, keep in mind that I don't bake bread but the proofer looks like a gizmo to me, and a pricey one too. Wouldn't a heating pad under the bowl also work?
To set up and collapse the cooling racks, just grab 4 small veggie cans and stack the racks. Remove racks when done and put the cans in the pantry. Cost is $0.
Oretom, (Tom from Oregon?) I apologize that it's un-cool to point out the hot weather issue with the B&T folding proofer. I also apologize for my half-bake (just trying to be on topic) suggestion for a way to overcome that.
Let me also thank you for the education as to the proper protocol in general participation on a forum such as this.
Your refreshing mannerism got me curious. In trying to know you better, I did a quick search here.
In the 8 years since you have been a member, you have prolifically participated in a total of 4 threads in the two forums you have listed. Of the 4 threads you participated, if I may quote you the following:
"This forum is the last place I look for gardening information and community due to several rude and abusive contributors. I have no problem with strong opinions, I have some of my own, but a public forum should not be the place to judge other gardeners taste or lack of education.
This is probably a waste of electrons, but somebody, some time has to tell your collection of pompous, arrogant know-it-alls to consider a gentler approach.
Thanks for the opportunity to voice an opinion found on many other forums on the internet. If Garden Web hasn't heard of Garden Witches, it's about time.
Practicing my dodging, weaving and protection spells... "
Again, all good advices. I shall be vigilant of my habits to make sure that I am not rude, abusive, arrogant and pompous.
Ann T, I also enjoy it when the discussion goes off topic, and I think other methods and techniques are helpful to many posters. I tend to get very negative with the "this is the only right way" discussions and posters.
Peppi, I agree, it looks like a gizmo, and an expensive one that takes up valuable space that I don't have for storage. My house is NEVER above 55F in the winter and I stil find that my bread rises just fine. I either take some more time or I turn the oven on with a pan of hot water inside. Let it warm, stick the bread in.
Presto, I have a proofer!
That's great that the OP found a product that he/she can use and is happy with. Spending that kind of money on an item that is used for one purpose is not in my budget.
I, like Ann use a plastic bucket with a lid to raise my dough. In my case, it's an ice-cream bucket.
PKramer, your description of the collapsible cooling racks made me laugh out loud! The cost of my proofer and cost of your collapsible racks is right up my alley.
Grainlady and DCarch are extremely valuable posters, who are generous with their knowledge. To insult them, or anyone else who has a suggestion different than yours is beyond rude.
I asked a simple question: anybody try this?
Answer: no. And apparently I shouldn't have either.
I consider this treatment abusive and insulting.
As above: I surrender and retreat.
Sorry to have disturbed your forum.
That's fine, oretom, you didn't disturb me at all. You actually started a valuable discussion about different and inexpensive ways to proof bread, so it's all good.
I haven't read any one's post that rise to the labels of abusive and insulting treatment. Posters haven't tried the B&T proofer you mentioned. Suggested alternative ways to accomplish the same task in a less expensive way. Maybe you are thinned skinned or because you rudely shot the first cannon over the bow and didn't expect to be called on it? Just to keep this post on target...I also don't use the a fore mentioned proofer. A large plastic bucket placed either on a board over the radiator or in a large pot with warm water does the trick. NancyLouise
"Again, all good advices. I shall be vigilant of my habits to make sure that I am not rude, abusive, arrogant and pompous."
HA! Good one. I catch your drift.
I'm sorry I didn't respond sooner. In answer to Oretom's original question, I have never used the folding proofer. I've seen it in the King Arthur catalog and have been slightly intrigued. But like others, I am happy with my own solutions -- either letting the dough rise in my Zojirushi bread machine or, if there's a lot of dough, my KAF plastic rising bucket.
I'm confused. Should I apologize for noticing the bread slicer in your picture and asking about it? It was definitely an off-topic question but one raised by the picture posted.
As an aside, I'm another one who often enjoys it when our threads seem to wander off to other topics. Especially if even more valuable information is imparted or alternatives are discussed. I love learning new techniques even more than new recipes. I'm also interested in new gadgets and products. If the wanderings don't hold my interest, I just skip over them. But now & then, I discover a real nugget.
OK, oretom, now that we have had a little fun with each other, let's be adults and be serious. Serious about sharing knowledge and life experiences.
I will say this, in expressing your opinions, you actually did not resort to using abusive language. I respect that even I disagree with your opinions.
I will give you the benefit of doubt that it is not your intention to be rude and arrogant and you believe in "civil discourse". As long as you will understand and accept the fact that the members on this board also believe in the same philosophy, then there is no need for you to "surrender and retreat".
I also have a lot of respect for your craftsmanship in the conception and construction of the cooling racks. It occurred to me that you said you had a bad spill; by any chance you are a motorcyclist? It takes someone who is into motorcycle mechanics to build a rack like that (note chrome hex cap nuts).
I welcome you to this crazy cooking forum. Show us your stuff. :-)
It would be nice to have a biker baker.
dcarch - Motorcycle...nice rack...show us your stuff... Dreaming of Sturgis are you? ;)
FOAS, "----Dreaming of Sturgis are you? ;)"
That would be a fantasy.
I am looking into converting my mountain bike into an electric motorized bike; that is a dream. :-)
Yes!!!!!!! But will it have a portable Sous Vide cooker which will be powered by your pedaling???
Hey - I figured if I was going to be reprimanded for going OT I might as well live it up!
I try to stay out of these things, but I'm just astonished that someone was rude to Grainlady! Sweet, caring, giving, sharing, never said anything rude, grainlady!
Dcarch, you are a gentleman.
By the way, I live in a proof box, known as the great State of Texas! I don't need a gadget to do what nature does for me.
I have never used a folding proofer, way too expensive for my budget. And even though I love gadgets, that is one I would pass up even at a thrift store. I start my bread in my Zojirushi bread machine (bought at a thrift store) and bake in the oven. The bread rises with no problems. I haven't had a "fat cracker" loaf of bread since I got it. My most sincere apologies if this is off topic.
No, I have not used the box you mention, nor would I. I can really go off topic because I use a Bosch mixer and skip the first rise altogether. I put in the ingredients, the Bosch takes care of the mixing and kneading and 6-8 minutes later, I take out the dough and move it to the pans. About 20-25 minutes later it goes into the oven. I normally do the pan rise on top of the range which is being heated for the baking.
I have not used the folding proofer.
Seems to me that when someone goes so radically defensive about a product they usually have an interest (possibly financial?), in it guess I'd better say "the folding proofer" (so I stay on topic) since they don't really aid the conversation. I smell something, but it not fresh bread!
I have learned a lot from Grainlady and dcarch and cordially invite them to contribute a number of remarks in this thread in the future.
Oops, I just noticed, maybe I'm not supposed to say anything. I haven't adopted anyone lately. Excuse me. And I've refrained from touching the last word of the original post.
Carry on. Or should I say, stay the discourse!
No, I have not used the folding proofer but I have used a heating pad. Put an elevated wire rack over the heating pad to keep the bowl or pan of dough from being in direct contact & tent it with a towell.
The proofer is a crazy am't of money for what is pretty much a one-trick pony...and you sacrifice flavor by using it. Then you have to store the thing. Long, cool rises make for much tastier bread.
To add to the knowledge base for the use of the proofer I would add that anyone who hasn't read about it doesn't understand how/why it is used. If you go to The Fresh Loaf and search for the topic you will find a lot of info on its use and why it is essential for those doing the sort of baking that many on there are doing.
The folks on Fresh Loaf almost exclusively use the "long cool rise" and have perfected it . That rise doesn't preclude using the proofer. There are many who wish to time their rise for production reasons and also because they are looking for a particular level of acidity in the bread and characteristics of crust and crumb that can not be achieved by a heating pad or warm water in the oven.
I don't have any need to rise my bread in a warm place in the house. I have found that my bread is perfect when risen solely in the fridge. I remove it just as my 500 degree pots are ready and place the cold slow risen loaves into the hot pots. After 30 min they are done to 210 internal temp.
Some prefer the methods described above and yet many other incredibly talented bakers prefer the proofer and its exacting qualities. All are correct and all work. To what extent one is seeking a certain type of bake one must look for and utilize particular techniques and equipment.
It is too bad that this topic took such a turn. I encourage all bread bakers to look at The Fresh Loaf and extend their baking horizons. There is a lot to be learned and even if one never uses the information it is still important to be exposed to it . c
the proofer can also temper chocolate and make yogurt , it says. and crisp bread. so it's a multitasking thing, I should not even post this since I don't bake bread.