Proofing box build

[FrankZ]

Our oven has a proofing feature, so I use that, though I have thought about a proofing box as well.

Currently I have been proofing bagels in the refrigerator as I was a slow rise for those.

 

[pictonguy]

Our oven has a proofing feature, so I use that, though I have thought about a proofing box as well.

Currently I have been proofing bagels in the refrigerator as I was a slow rise for those.

Yeah, after the first rise and after a stretch and fold we put the dough in the fridge for at least 8 hrs. We use sourdough for bagels that we've been feeding for 2 years now and it's pretty decent.

 

[Chef Odin]

Our oven has a proofing feature, so I use that, though I have thought about a proofing box as well.

Currently I have been proofing bagels in the refrigerator as I was a slow rise for those.

What kind of oven do you have? I never heard of an oven that had a proofing feature. Very interesting.

 

[FrankZ]

What kind of oven do you have? I never heard of an oven that had a proofing feature. Very interesting.

We have an LG.

 

[dragnlaw]

Many newer ovens and toaster ovens now are coming with a setting called Proofing. Many of them also do dehydrating as well.
I don't know what their actual temperatures are.
I know for herbs on my actual dehydrator I can set it for below 95ºF. which would be a VERY warm kitchen! LOL.

I have some Cinnamon Raisin bread in a glass bowl, covered with film and a towel in front of mine right now. Takes about an hour for the first rise but I'm keeping a close eye on it. Sweet breads don't rise quite the same as regular.

 

[Chef Odin]

Proofing box update.

Good day all. I just wanted to give an update on the proofing box project. I made a couple loaves of sourdough bread this weekend and I used the proofing box at every step of the process. It worked great. The bread I made turned out better than any I have done thus far. So, now the breakdown.

1) The proofing box provided a perfect environment for sourdough starter activation as well as rising at all stages.
2) The downside. I wish I made the door an inch larger.
3) Conclusion. For the $15 - $20 I put into this project, I feel that I got a huge payback for the effort.

Now that I have proven the design concept, I may build a slightly larger box and make it a bit more durable.

I love it when a plan comes together!

Chef Odin

 

[Chef Odin]

Our oven has a proofing feature, so I use that, though I have thought about a proofing box as well.

Currently I have been proofing bagels in the refrigerator as I was a slow rise for those.

I can set the box for a wide range of temperatures. That might be ideal for controlling a slow rise.

Chef Odin