Hello, how many continuous hours does it work if I want to ferment pizza dough for about 12 hours? Is the water container in the tray enough? Or does it last for more hours?
Hi! The Proofer will run continuously as long as it's left on. We've had it running for weeks without any issues when making black garlic, so it will work perfectly for your 12-hour pizza dough fermentation. If the water tray is filled, it should last close to 12 hours, though the exact duration depends on the temperature you've set. Higher temperatures can cause the water to evaporate more quickly. If you're concerned about your dough drying out, you can lightly cover it with a lid or plastic wrap to help retain moisture.
Super video! I've been using your proofer nearly daily for a year and found your information very informative. I usually use a plastic container but now understand how metal could be helpful to proof temp.
I have proofed my sourdough loaf set at 77-78 degrees. I am wondering if the rise should be different when bulk fermentation is done compared to counter top at 68 degrees. Seems like I am missing something and either over or under fermentating. Do you look for less of a rise at this temp before you shape and put in frig? Any videos on this ?
We currently don't have any videos specifically on bulk fermentation, but we appreciate the suggestion! We generally recommend looking for about a 50% increase in your dough's volume before shaping and refrigerating it overnight. If you have specific questions or need more tailored advice, feel free to email us at contact@brodandtaylor.com. Including a photo of your dough or the finished loaf can be especially helpful in determining if your dough is over or under proofed.
I don't like the look and the size of the "Sourdough Home" and was planning on getting a competitors that was more modern looking and smaller. However, In looking at that I came across your Proofing Box. If I plan to keep my starter in the fridge and just want to feed it and set out before making 1 or 2 loafs a week. Can i just put my starter in this proofer? This would actually work out great if so.. as I will already have this out from the starter and can just put my dough back in to proof after.
The information that comes with the proofer says you can use it for sous vide, but I can find no instructions for that method. Can you point me in the right direction. TY
You can turn the Proofer to slow cook mode and set the desired temperature. Fill a pot with water (it helps if the water is already close to the desired temp), and place it directly on the Proofer's heating plate. Place the food you are cooking into a sealed bag and place it into the water. You will want to check the temperature occasionally to make sure it is correct.
In the video it recommended using a metal bowl due to the heat transfer form the heat plate. Will the proofer still work well using metal bowls with silicon bottoms?
Yes, it should latch with the rack inside. Try turning the rack over. It may be upside down. It it’s still not latching, shoot us an email at contact@brodandtaylor.com and we can assist you.
Hi! Sorry to hear there is an issue with your Proofer. Our current service team will be happy to assist you with this. Please email us at contact@brodandtaylor.com
Hello, how many continuous hours does it work if I want to ferment pizza dough for about 12 hours? Is the water container in the tray enough? Or does it last for more hours?
Hi! The Proofer will run continuously as long as it's left on. We've had it running for weeks without any issues when making black garlic, so it will work perfectly for your 12-hour pizza dough fermentation. If the water tray is filled, it should last close to 12 hours, though the exact duration depends on the temperature you've set. Higher temperatures can cause the water to evaporate more quickly. If you're concerned about your dough drying out, you can lightly cover it with a lid or plastic wrap to help retain moisture.
In the summer when it’s really hot will it cool the temp for the dough to 80?
The Proofer is only designed to warm its contents, not cool. If the room temperature is above the set point, the Proofer cannot be cooler.
I love it. Black garlic. Sourdough. Yogurt. Dutch oven slow cooker. Overnight oats. Really useful at camp and traveling.
Wonderful! Thank you!
Super video! I've been using your proofer nearly daily for a year and found your information very informative. I usually use a plastic container but now understand how metal could be helpful to proof temp.
Thank you! Glad you found the video helpful.
I have proofed my sourdough loaf set at 77-78 degrees. I am wondering if the rise should be different when bulk fermentation is done compared to counter top at 68 degrees. Seems like I am missing something and either over or under fermentating. Do you look for less of a rise at this temp before you shape and put in frig? Any videos on this ?
We currently don't have any videos specifically on bulk fermentation, but we appreciate the suggestion! We generally recommend looking for about a 50% increase in your dough's volume before shaping and refrigerating it overnight. If you have specific questions or need more tailored advice, feel free to email us at contact@brodandtaylor.com. Including a photo of your dough or the finished loaf can be especially helpful in determining if your dough is over or under proofed.
Does the base plate cycle on and off to maintain the set temperature or does it always remain on? Thanks!
It fluctuates between a limited range to maintain the set temperature.
@@brodandtaylor Appreciate the quick reply. Many thanks!
Happy to help! Let us know if you have any other questions.
I don't like the look and the size of the "Sourdough Home" and was planning on getting a competitors that was more modern looking and smaller. However, In looking at that I came across your Proofing Box. If I plan to keep my starter in the fridge and just want to feed it and set out before making 1 or 2 loafs a week. Can i just put my starter in this proofer? This would actually work out great if so.. as I will already have this out from the starter and can just put my dough back in to proof after.
Yes, the Proofer will work perfectly for that purpose! We have many customers who use it that way.
The information that comes with the proofer says you can use it for sous vide, but I can find no instructions for that method. Can you point me in the right direction. TY
You can turn the Proofer to slow cook mode and set the desired temperature. Fill a pot with water (it helps if the water is already close to the desired temp), and place it directly on the Proofer's heating plate. Place the food you are cooking into a sealed bag and place it into the water. You will want to check the temperature occasionally to make sure it is correct.
Can I proof using a 9x13 glass dish?
Yes, you can!
In the video it recommended using a metal bowl due to the heat transfer form the heat plate. Will the proofer still work well using metal bowls with silicon bottoms?
Yes, it will still work well.
Should the latch hold when the wire rack is inside? I take the rack out and it does, but otherwise it pops open
Yes, it should latch with the rack inside. Try turning the rack over. It may be upside down. It it’s still not latching, shoot us an email at contact@brodandtaylor.com and we can assist you.
Can Banneton proofing basket go into your proofer? Thanks
Yes, you can absolutely put your proofing basket in the Proofer.
Mine no longer heats up after 3 years. Any suggestions?
Hi! Sorry to hear there is an issue with your Proofer. Our current service team will be happy to assist you with this. Please email us at contact@brodandtaylor.com
Miles gracias por el video. Me compre uno. Saludos cordiales desde Guatemala.
Thank you!😊
Does this proofer also cook the bread?
No, it does not.
Why do I hear audio on other sites but not here?
Not sure. The audio is working for us.
I had audio as well. No fault found.
Oh man, do I want this proofer. Looks amazing and I heard such good things about it. Need to save up for this one.
Thank you! It can be such a game changer for proofing breads.