Kia ora Everyone!
A bit of a strange question. Is there such thing as a tradtional poofer? or a earlier design opposed to the modern commercial proofers? Or could anyone suggest how to make one?
any advice would be appreciated!
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This works to incubate yogurt, keeps a container at 100-F (38C), it would probably work to proof starter or bread dough. Place jar of starter or covered bowl of dough on top of crock pot (slow cooker) to keep it warm (crock pot interior temps run at 180-F to 205-F - 80C to 95C) . The rising heat keeps the yogurt, starter or dough warm.
Fill the crock pot half full of water. Place temperature setting on LOW. Put the crock pot lid in place, up-side-down (inverted). Place a folded dish towel on the up-side-down crock pot lid. When crock pot heats up, place covered bowl of dough or jar of starter on the towel. The rising heat should keep it warm, but not too warm. After the starter or dough warms, take its temperature. If it's too low, turn the crock pot to HIGH. If the starter or dough temperature is too high, add another folded towel or two under the bowl.
Crock pots are made to run for hours and hours like what's required for the task here, digital models have timers. Some models have WARM, LOW and HIGH settings.
My thoughts are that traditionally the bread would have been dry proved.
This involves placing the dough at room temperature and when it is ready you bake it.
I would imagine that bakeries have always been warm to hot places.
Modern provers allow a lot more control and so better scheduling of baking and the ability to have short proving times.
Given patience good yeast products can be produced without one however most commercial baking has some sort of schedule in that the bread has to be made in time to be delivered or for when the shop opens.
Have you thought of using the new Brod & Taylor bread proofer that is now in Oz. I have just ordered mine from The Peppermill cookware store in Melbourne and can't wait for it to arrive.
Hope it is as good as the blogs I have read say it is.
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