I have been making bread for years. Do I need a Proofer?

Home bakers are often disadvantaged because they lack a well-controlled fermenting and proofing environment. The Proofer allows you to create the best texture and taste in homemade bread with repeatable and consistent results.

Should I cover my bread dough?

Most dough and shaped loaves do not need to be covered while in the Proofer because the water tray will provide ideal humidity to keep the dough from forming a skin. All recipes on the Brod & Taylor website are developed for uncovered dough.

What is the difference between fermenting and proofing?

Fermenting is where the flavors are created and takes much longer than the proofing stage, it begins when yeast (instant or natural air-borne) is introduced to flour and water. Proofing is the final gas production that aerates the dough.

Why isn't the air temperature inside my Proofer the same as the setting?

The Proofer is calibrated to keep the contents of a jar or bowl at the designated temperature setting, not the air inside. Measuring the air temperature in the proofer with a thermometer will not indicate the temperature of food in a container.

Does the Proofer have a thermostat?

Yes, there is a thermostat located in the base. The heating element cycles on and off according to the temperature of the aluminum plate. This cycling on and off makes the Proofer very accurate and reliable at maintaining steady temperatures.