Bread proofing box diy

If you are looking to build a bread proofing drawer for cheap, we have a process!

This bread proofer keeps your dough at a constant temperature while it rises. You don't need to spend a lot of money! I'll show you how!

Flour, water, salt, time, and temperature. The right combinations of those variables, plus technique, make good bread.Along with a few simple tricks.I've learned how to make pretty good bread from this forum. This is the first of a set of posts describing a few of the things I've learned. Maybe they will help somebody new.Here in New Hampshire temperature can be a problem. Like this week when the overnight low was -6F and the temperature in our kitchen was 55F. Yeast growth is really…

How to make your own proofing box. It's easy and very inexpensive with only a few items.

While most home bakers do not have a proofing box, there is an easy way to proof dough at home. Follow this tutorial to learn how to proof bread in the oven with no specialty

Building a Homemade Proofing Box - posted in Kitchen Consumer: With the cooler weather now returning to Ohio, I am re-contemplating the thought of building (or buying) a homemade proofing box to combat the extra long rise times that will ultimately result because of my cooler kitchen. Because I currently live in a fairly old house built in 1914, the kitchen can become quite chilly in winter (52-55 deg F) which makes for some painfully long breadmaking sessions. Ive used the oven before to...

Okay, with the weather changing I decided I needed a proofing box. I do woodworking so for me it wasn't too complicated, but I did a simple box with a 3/4" plywood base and 1x2" corners, a 1/2" plywood top and 1/4" plywood backing. Lined with foil bubble insulation. Installed a 25 watt candelabra bulb unit at the top and a small aquarium fan inside for circulation. The door is 3/8" wood with clear vinyl stapled to it and is held closed with Velcro. I ran the light on all day long and the top…

Professional bakers often have a proof box on hand. Can your oven be the next-best thing?

Flour, water, salt, time, and temperature. The right combinations of those variables, plus technique, make good bread.Along with a few simple tricks.I've learned how to make pretty good bread from this forum. This is the first of a set of posts describing a few of the things I've learned. Maybe they will help somebody new.Here in New Hampshire temperature can be a problem. Like this week when the overnight low was -6F and the temperature in our kitchen was 55F. Yeast growth is really…

In my quest to control temperature to get the best results from my sourdough I assembled a very effective proofing box made from a couple of plastic tubs and an old fish tank heater. I use it to active the culture, bulk fermentation and the final fermentation (when not retarding in the refridgerator).Just put the heater in the bottom of one tub, part fill with water; just enough for the second tub to sit snuggly inside and float making contact with the water and put the lid on. Easy and…