Game changer for my sourdough. I only bake 2 loaves every week, but the proofer means success every time. Before I bought it I struggled to get my starter lively enough in the winter … then when it was ready often it was inconvenient to fit into my day. Husband: “It’s late, are you coming to bed?” Me: “No, Sasha is lively so I need to bake now.” 😬😂
This is such a great tool! If you want to add consistency and precision to your baking it’s worth the price. I’ve also had mine for two and a half years and it is a workhorse!
I'd like to add too, something like this would be great for folks who like to keep their house colder. Our thermostat is set to about 16°C, which makes it a pain in the butt to ferment dough in the winter sometimes.
I have the same issue. Wildly different proof times between august and January in my kitchen. I used an incredibly handy chart that estimated proofing times based on % inoculation, and temperature, but I am looking forward to more control with my bakes. 2 years into sourdough baking, and I wish I had made the plunge sooner.
I proof my dough in the oven turned off with just the Lights on. That generates a perfect heat. If you want lower heat you just open the door a bit. But Of course everyones oven is different.
Your affiliate link saved me $15 compared to amazon, and I get to support an excellent creator instead of a billionaire who's destroying the planet. Thanks Food Geek!
@@Foodgeek I tried using your link but it led to a dead item. I had to find another listing for the item on Amazon. I wish I had tried harder to find it. I'm in the UK, maybe that was the problem.
We built our own steam box made out of simple wood for a family bake shop started in 1929. Unfortunately, the bakery is long gone since I didn’t take over the family business. I digress. We built a large box, one to fit three racks, the middle rack stayed inside permanently as a tiny metal stove was on the floor, connected to the gas. Every evening we started, we filled a #30 egg can with water and lit the stove. Later, we tore it down and rebuilt it and used better materials and connected to the steam system already installed for our 40 pan brick hearth oven. That is the thing. Where is the steam? I still back but I really miss the steam in both my proofer and oven! Thanks for posting.
Do you bake your bread in it? or do u use it just for your proofing. Also I came across this when I saw the "Goldie by Sourhouse" for my starter.. I liked the look of that but someone in the review wrote that they liked it better than the (looks wise) then the Sourdough home. Which made me look it up and then I came across this. If you had this proofing box.. would you even need the Sourdough Home from Brad & Taylor or other proffer stabilizer? it seems like it would be redundant.
I have one and while it was fairly expensive, I no longer have to worry about figuring out the temp of my kitchen and how long the proof is going to take. I think having consistency is so much more convenient. I figured why not. Bread making is a hobby I enjoy and it was a one time purchase that should last years hopefully. It’s cheaper than other hobbies you could possibly have lol
I use mine all the time, not just for fermentation and proofing but temperature control in many different applications - cheese (including those cheeses that use the Italian "stufatura" technique), yoghurt, kombucha, etc
Oh by the way...... I inherited my sourdough starter from my grandmother when she passed on.... it is believed to be a starter she had gotten from her mother....... it could well be well over 100 years old. It is vigorous when hungry and quite forgiving if not fed for a couple weeks. Every time I make something with it, the smells of bread baking take me back to when my grandmother was still with us..... amazing.
That's lovely!! You have inspired me to do something, so I want to tell you. My family has farmland that my grandparents left our family when they passed. My grandmother had no starter, but I will make a brand new starter next time I go to the farm in Indiana. The house was sold a long time ago, but the land and barns (and memories and old dna skin cells in the soil, etc.) are there. I will put the starter where the bacteria in the air is able to get the starter started. The idea of loaves being meaningful is a great gift! Thank you! Does your starter have a name? :-)
I bake about 5 loaves a week now. I think it’s worth it. Sick of turning on my oven light.absolutely will buy through your link. Thanks for the review…
I use an Inkbird controller and a seedling mat to make sure my starter is warm enough and if I need to warm up my dough I can set it on the mat and cover it with a towel. I think I paid about $65 US from Amazon. I have been extremely happy with the way it works and the results it has given me.
Was it the ITC-308? And the placement is it directly on it or there some cloth in between the mat and the dough? What temps were you using 22 degrees to 28 degrees?
Yep you got it. I use the same arrangement, set a glass of hot water beside it and cover the whole thing with a clear plastic tote. Kitchen 60°-65°F no problem.
@@ItumelengS I'm using an Inkbird ITC-306T & Inkbird Plus Seedling Heating Mat 20 Watts 10" x 20.75" and I place my starter on top of the mat. I keep my temperature set to 77°F/25°C. I set the controller to go off at 78° and it turns back on at 78°. If it is cool in the kitchen when I'm doing bulk fermentation I still place the covered bowl on top of the heat mat and put towels over and around the bowl to keep the heat in. This setup has worked good for me because in the summer in Texas it takes a lot of air conditioning to keep the house cool so the kitchen is usually cold and in the winter the kitchen is even colder. This setup has helped me make things a lot more predictable with my sourdough.
For anyone thinking about purchasing a device like this: check if your oven thermostat goes down to as low as 30C and use the oven instead. I recently discovered my oven works as fermentation station well. I realise ovens are not as precise as we'd usually like but it actually works in my case.
Great review… a couple of queries from me :-). 1. what temp do you use for your starter 2. what temp do you use during bulk fermentation Great channel btw.
Being of limited funding, I use my heating pad as a controllable warmth source when I am not nursing a backache, and either my oven (which has no light), microwave, or ice chest as a proofing box. I do need to keep an eye on the temperature in there, but for the cost, I will put up with the inconvenience. This is only necessary in winter as I live in a warm climate.
Absolutely agree, this was what took my bread to the next level. My proofing times are very consistent which has led to much more consistent results in the final product. I bake almost every other day, so it's more than worth it. Shortly after I bought it I noticed that my kitchen oven has a "proofing" setting...who knew! So that probably would work too, with a pan of water or a towel over the dough, so check your oven too.
I received my B&T a few days ago, and I've baked your master recipe. Together with the challenger it will make my baking consistent, successful. and tasty. Now for the first time my bread looks like the pictures :-)
After feeding my starter every week, I put it in the fridge. I would like you to do a video on how long to wait is the best to put it in the fridge, waiting for a certain time or right away. Differences could be interesting for the starter development.
I gave up baking sourdough breads after about 6 years. Gave my proofer to my son who bakes. Now back to backing and had to buy another one. It is great for turning my starter to levain and then proofing my dough
My Bosch oven has proofing mode, but I decided to order the Brod & Taylor Folding Proofer because sometimes during final proofing I need to be getting the oven pre-heated. I am looking forward to using Brod & Taylor Folding Proofer. I like that it folds up so it can be stored in between uses. I make bread once every week. I also make pizza dough. I should be receiving it between May 26 -31, 2023.
Exciting. It's been my most stable tool in my entire sourdough career. I ordered when I couldn't get my first attempt of a starter to grow (in a winter cold Danish kitchen) and I use it every week for a stable environment for my doughs and starter 😁
Thanks for the review, I will look to buy one used. Mainly for fermenting and sprouting, as I keep my home cold, or don’t spend a lot of energy heating it.
I bake weekly and I'm not a gizmo gal (don't have a blender or a food processor!). I decide to get this for bread (more consistent proofing and timing, esp as I like to keep the house cool), but also because it reheats bread (and leftovers in their glass storage), is a plate warmer, fermenter (water kefir is a breeze now) and even chocolate temperer. The bonus is that it creates humidity with ease. I use it a lot and over time it will be well worth what I paid. The dough is so much softer and yummier - I'm using Einkorn much of the time and getting the rise I do is something I attribute to the proofing I get with it
I bake 3-4 times a week and have a fairly cold kitchen and my B&T has been worth every penny. I spent a long time wondering if it would be worth investing quite a lot of money in buying one, but I am so glad I did. If you are hesitating, go ahead you won't regret it.
I seriously considered this proofer after watching your video. After all, I am a gadget girl. I accidentally found out that my split oven keeps a consistent 86° top and/or bottom if the oven lightbulbs are left on. Happy coincidence! Now I can spend my money on some other baking gadgets :)
I bought a winemakers electric heater - it's a flat rubber mat 12" by 18" and by putting a large upturned bowl over it (I use a 3 litre Pyrex dish, which also acts as a Dutch oven substitute when baking) the temperature is maintained at around 28 degrees. Ok, not perfect, but it cost only £20.
A game changer if you are willing to spend a sizeable amount. A great tool. My two dislikes: not insulated and no humidity control. DIY builds and professional bakeries will want both of those features but obviously the home baker can make due without.
I ordered this and received it today. I am so pleased you posted a review. I believe this will take a lot of the guesswork out of my sourdough bread baking. It would be great if you could showcase the tool in more of your tutorials. I think I am going to make gochujang bread for the inaugural loaf. :)
Agree Sune's review helped cinch it for me and I've ordered mine today. I was so fed up with ridiculously long 1st proofing times after so many months that I capitulated (and got the Challenger Bread Pan to boot!).
@@TheBluefandango Wow! The Challenger bread pan is more than I can spring for, but I already have a cast iron dutch oven that works very well for me. I tend to only bake boules. I have a clay cloche, but that thing scares me in a hot, relatively small oven! I can barely get it in and out of the oven, I much prefer my dutch oven. The Challenger bread pan looks ideal though. Do you also have a baking steel? I don't have one.
I would also like to see Sune make a video of how he uses it in his bread baking. I received one for Christmas and although it seems like a simple device to setup and use, but it is always nice to learn from an expert.
I bought one of these a year or so ago and I use it all the time for both bread and kefir because my kitchen is pretty cold in winter. I agree with everything Sune said about it.
I like the idea of this a lot, but I fall into that gray area. I used to be an oven light proofer, but our new stove has a warming area in the rear center of the cooktop. Set on low with the dough in a bowl on a trivet, it’s pretty good. My objections to the B&T proofer do not rest on price, but rather storage and the need to set it up and dismantle it for each baking session.
Don't forget you can make black garlic in it, as well! Very good video. I LOVE the tee shirt. Since you were a bit pedantic, I shall be, as well: your opening title features the phrase, "the proof is in the pudding." While you may have been merely playing around, the actual phrase is "the proof of the pudding is in the eating." There. I pass that on to you free of charge. Keep up the great videos!
I used to dream of owing a B&T. Using an electric heating pad in a cold oven worked (sorta) IF I monitored the temperature constantly - in other words, not really. Then I burned up the oven and had to buy a new range. It holds the temperature perfectly (+/-1*) for the entire fermentation cycle (4 hours). Now the B&T seems like an economical purchase. Good tools make life easier.
I baked for over a year now, and just putting my dough in the oven with the light on and a towel to keep the door open worked GREAT for me! No need for the proofer! Although, initially I really thought I NEEDED it!😂
Not sure if I'd get since I only make once or twice a week. But it definitely seems nice for people who need it. I think an interesting "test" is how much weight lost happens between stretching/folding that get stucks on your hand. 3 comparisons, normal, trying extra hard to get as much off as you can and 3rd not caring at all. Thanks Sune!
You bake for consistent results, nothing is worse then things working one day but not the next, this machine is great for me as it always produces consist bread. I am a better baker for it.
My husband just bought me one as an early christmas present, i'm eager to use it. ty for the review. Love your t shirt - I subbed! ty vm! Edited to add: my house is very cold almost all year round and I have no warm spots at all for most of the year which I really struggle with in trying to make starters. When i try starters in the oven, almost invariably my husband turns on the oven and kills the starter! So I am really looking forward to trying again -
I agree, it is a game changer. Without a means to control the exact temp of your starter you are left to guessing about the temp. Is the temp in the oven with the light on 74 degrees? 76? does it just keep climbing over the temp that you need? Do you have to keep taking the temp with a probe thermometer? The Brod & Taylor gives you exact control which removes one more variable.
I love my B&T proofer because it gives me so much control! I use it frequently to shorten the time it takes for dough to rise. If the ambient temperature in my kitchen is 68, sourdough dough rises slowly. The process is speeded considerably if I put it in the proofer at 76. If I don’t care how sour the dough is, or am making dough with commercial yeast, I can put it in the proofer at 84 and easily start and finish the bake in the same day.
I’ve been thinking about getting a proofer, my question is, when it gets hot, like 38+ degrees Celsius outside, can it keep the temp at the 26 ish degrees?
Thank you! I was wondering if it had a function to swap it to Celsius. I thought I went through the manual but it wasn’t obvious. First time using it and I love it!
I haven’t seen one irl but from the dimensions I saw online, I am concerned with the size of it. I usually use the Cambro 6L round buckets for my bulk, and I don’t think that it would fit that very well. I do usually make 4 loaves at a time every weekend; 2 artisan sourdough and 2 sourdough sandwich loaves thus I use two of the buckets. So I am wondering if your containers for your bulk ferments fit two of those containers? My loaves are usually between 900g-1200g each. Thanks so much, I appreciate you taking the time to review these products, it helps out a lot as I have been on the fence about this proofer for awhile now. Can’t wait to see what else you have in the works. Thanks Sune!
Have you ever used this device to make rye bread via the 3-Stage Detmolder Process? This process supposedly creates complexity in the flavor. Perhaps one day you could make and compare a Detmolder loaf versus a conventional 1-step loaf back to back. A good rye loaf is a thing of beauty.
Hi. I like you made this review but was surprised that for almost all the time you don't show it !!! Through all the move it appears for few seconds at the beginning only.
What do you think of the Brod & Taylor Sourdough Home or the IVYX Scientific 5L Lab Incubator & Freezer? Are they worthwhile? It seems a small, separate, quiet, temperature control unit is better than the family refrigerator. (I'm new to bread baking and plan to bake once a week maybe, every 2 weeks).
I have the same question. I'm still using the sourdough I started 50 years ago (yikes!) and it's spent most of its time in the fridge with embarrassingly long times between feedings. I received a Sourdough Home as a gift and haven't unboxed it yet. I clearly don't "need" it, but is it worth the space and electricity?
Great job on the review. I bought because you were very convincing that it worked great. I grind my own grain and have had difficulty getting the dough to rise using the new Proofer. Just wondering what you personally set your temperature to when you proof your bread? Thanks! Miriam Gaylord
I can regulate the temperature in my over with the light bulb and leaving the door open an inch to 6 inches. (using my laser temp checker) And it doesn't take up ANY extra space!
@@Foodgeek Ah! Mine has a switch, but also automatically comes on when the door is opened. I just stuff a towel between the door & frame to regulate the amount of heat. I'm not surprised your light broke from baking so much! I _AM_ surprised the rest of the oven hasn't! 🤣
Sounds like an expensive replacement to just using an aliquot jar or something similar to keep bakes consistent (by monitoring increase in volume, instead of having consistent temperature + time). But we'll see how I feel once I try baking in the winter months.
Great Review! I live in a very cold city in Brazil that makes hard to bake bread because the lower temperature. I am always doing tricks to proof my bread in faster way, but That is disturbing me , so I decided to buy this proofed next month when I’ll be in Germany. but is see that there’s a similar Japanese roofer with different shelves and a transparent front door, which looks better, but I don’t know if it sells in different countries.
I just got this but used it improperly I guess and over fermented my first bake ☹️ I should have known I didn’t need to let it proof so long but I’m impatient w instructions and that’s my consequence haha
Thanks Sune for another great video. The only thing I am not sure about it is how to use with starter. Normally when I bake, I feed the starter at 10pm for an 8am autolyse session the next morning. Would it be ok to use the B&T at 30c for this starter preparation?? Hope this makes sense.
Man when he was complaining about the cost I was thinking "Oh how expensive can it be? Must be like seventy or eighty dol-" **Sees price** "Alright nevermind..."
I’m getting one for Christmas finally! Sune, do you use the proofer while you are doing stretch/fold as well? Or wait until it passes the windowpane test? Or it depends of the temperature in the kitchen...
Do you bake your bread in it? or do u use it just for your proofing. Also I came across this when I saw the "Goldie by Sourhouse" for my starter.. I liked the look of that but someone in the review wrote that they liked it better than the (looks wise) then the Sourdough home. Which made me look it up and then I came across this. If you had this proofing box.. would you even need the Sourdough Home from Brad & Taylor or other proffer stabilizer? it seems like it would be redundant.
1. US company - made in PRC 2. I couldn’t find an alternative product in Europe - proofers are common in Asia so might buy one if I can ever visit China again. 3. Wife loves it - she makes her nato in it so we have to coordinate cooking schedules. 4. Lightly made and foldable but doesn’t protect 100% against drafts - so you might have to compensate. Overall: lifesaver sourdough product, especially at this time of year when temperatures drop suddenly and fermentation times change daily.
great video - you have a new subscriber. :) i was so close to pulling the trigger on this until the inevitable dislike: you can‘t lower the temperature. we live on the top floor, so the temperature is always +22C. for some doughs, after forming, i‘d ideally proof at an ambient temperature overnight, which is about 18C - and i have seen the difference with the same recipes proofing at 18C & ~24C overnight - huge difference. have you come across a „prosumer“ version that can truly control down to 18C, as well?
Would I be able to leave the proofing box on while I am at work and overnight when I am sleeping? Is it safe to do that? I have the proofing box, but I haven’t used it yet because I will need to leave it on while I’m away for the day or asleep at night.
Do you find the heat distribution is even with the top and bottom shelves? I am guessing not as the heat is from the base? If you have two doughs going will the bottom one rise more quickly than the top?
Thanks for sharing. I have a Rofco Proofing unit which gives me the oportunity to control the humidity. How is that going with this one? Thanks for your nice movies btw.. I enjoy it.
Hi! I love your videos! I just got a Brod & Taylor proofer in my effort to make tangy sourdough bread. Would you recommend using it in the whole process or just the bulk fermentation? I have tried it the whole time and no tangy taste. Thanks! Sandra
I usually keep my dough out of the proofer while doing the stretch and folds, so that the actual fermentation and growth of the dough doesn't get started too early :)
Game changer for my sourdough. I only bake 2 loaves every week, but the proofer means success every time. Before I bought it I struggled to get my starter lively enough in the winter … then when it was ready often it was inconvenient to fit into my day.
Husband: “It’s late, are you coming to bed?” Me: “No, Sasha is lively so I need to bake now.” 😬😂
LOL😀 I named my starter Stewart
@@iamthealphacat 😆
Hehehe, I am a midnight baker too
My starter is named "Botero" After my Cat Botero ..he climded on everything..🤣
This is such a great tool! If you want to add consistency and precision to your baking it’s worth the price. I’ve also had mine for two and a half years and it is a workhorse!
I'd like to add too, something like this would be great for folks who like to keep their house colder. Our thermostat is set to about 16°C, which makes it a pain in the butt to ferment dough in the winter sometimes.
Exactly!!
I have the same issue. Wildly different proof times between august and January in my kitchen. I used an incredibly handy chart that estimated proofing times based on % inoculation, and temperature, but I am looking forward to more control with my bakes. 2 years into sourdough baking, and I wish I had made the plunge sooner.
My thermostat is 12C :-O
But at least I have a Brod & Taylor Proofer...
I proof my dough in the oven turned off with just the Lights on. That generates a perfect heat. If you want lower heat you just open the door a bit. But Of course everyones oven is different.
@@MrDistorted848 what do you use while preheat?
Your affiliate link saved me $15 compared to amazon, and I get to support an excellent creator instead of a billionaire who's destroying the planet. Thanks Food Geek!
Yes, we gotta stand by the little guy 😊
@@Foodgeek I tried using your link but it led to a dead item. I had to find another listing for the item on Amazon. I wish I had tried harder to find it. I'm in the UK, maybe that was the problem.
I did change the Amazon link to a Brod & Taylor (UK) link, but after I had released the video.
We built our own steam box made out of simple wood for a family bake shop started in 1929. Unfortunately, the bakery is long gone since I didn’t take over the family business. I digress. We built a large box, one to fit three racks, the middle rack stayed inside permanently as a tiny metal stove was on the floor, connected to the gas. Every evening we started, we filled a #30 egg can with water and lit the stove. Later, we tore it down and rebuilt it and used better materials and connected to the steam system already installed for our 40 pan brick hearth oven. That is the thing. Where is the steam? I still back but I really miss the steam in both my proofer and oven! Thanks for posting.
I have one and love it , especially in winter . I use it for bread and yogurt and it’s easy and works great!
Do you bake your bread in it? or do u use it just for your proofing. Also I came across this when I saw the "Goldie by Sourhouse" for my starter.. I liked the look of that but someone in the review wrote that they liked it better than the (looks wise) then the Sourdough home. Which made me look it up and then I came across this. If you had this proofing box.. would you even need the Sourdough Home from Brad & Taylor or other proffer stabilizer? it seems like it would be redundant.
I have one and while it was fairly expensive, I no longer have to worry about figuring out the temp of my kitchen and how long the proof is going to take. I think having consistency is so much more convenient. I figured why not. Bread making is a hobby I enjoy and it was a one time purchase that should last years hopefully. It’s cheaper than other hobbies you could possibly have lol
I use mine all the time, not just for fermentation and proofing but temperature control in many different applications - cheese (including those cheeses that use the Italian "stufatura" technique), yoghurt, kombucha, etc
As a cloud engineer, I approve of your shirt
Oh by the way...... I inherited my sourdough starter from my grandmother when she passed on.... it is believed to be a starter she had gotten from her mother....... it could well be well over 100 years old. It is vigorous when hungry and quite forgiving if not fed for a couple weeks. Every time I make something with it, the smells of bread baking take me back to when my grandmother was still with us..... amazing.
would you exchange some?
That's lovely!! You have inspired me to do something, so I want to tell you. My family has farmland that my grandparents left our family when they passed. My grandmother had no starter, but I will make a brand new starter next time I go to the farm in Indiana. The house was sold a long time ago, but the land and barns (and memories and old dna skin cells in the soil, etc.) are there.
I will put the starter where the bacteria in the air is able to get the starter started. The idea of loaves being meaningful is a great gift! Thank you!
Does your starter have a name? :-)
I bake about 5 loaves a week now. I think it’s worth it. Sick of turning on my oven light.absolutely will buy through your link. Thanks for the review…
I use an Inkbird controller and a seedling mat to make sure my starter is warm enough and if I need to warm up my dough I can set it on the mat and cover it with a towel. I think I paid about $65 US from Amazon. I have been extremely happy with the way it works and the results it has given me.
Was it the ITC-308? And the placement is it directly on it or there some cloth in between the mat and the dough? What temps were you using 22 degrees to 28 degrees?
Yep you got it. I use the same arrangement, set a glass of hot water beside it and cover the whole thing with a clear plastic tote. Kitchen 60°-65°F no problem.
@@ItumelengS I'm using an Inkbird ITC-306T & Inkbird Plus Seedling Heating Mat 20 Watts 10" x 20.75" and I place my starter on top of the mat. I keep my temperature set to 77°F/25°C. I set the controller to go off at 78° and it turns back on at 78°. If it is cool in the kitchen when I'm doing bulk fermentation I still place the covered bowl on top of the heat mat and put towels over and around the bowl to keep the heat in. This setup has worked good for me because in the summer in Texas it takes a lot of air conditioning to keep the house cool so the kitchen is usually cold and in the winter the kitchen is even colder. This setup has helped me make things a lot more predictable with my sourdough.
@@bigdteakettle8989 thanks for the info. Will be looking to replicate your setup. Cheaper than importing this
I have that proofer. A year ago I bought two cacao pods and fermented the beans in the proofer. Worked perfect.
So, as a former bean-to-bar chocolatier I am very interested in this. Can you maybe send me an email with the details? :)
For anyone thinking about purchasing a device like this: check if your oven thermostat goes down to as low as 30C and use the oven instead. I recently discovered my oven works as fermentation station well. I realise ovens are not as precise as we'd usually like but it actually works in my case.
Great review… a couple of queries from me :-).
1. what temp do you use for your starter
2. what temp do you use during bulk fermentation
Great channel btw.
30C/86F for both 😊
Being of limited funding, I use my heating pad as a controllable warmth source when I am not nursing a backache, and either my oven (which has no light), microwave, or ice chest as a proofing box. I do need to keep an eye on the temperature in there, but for the cost, I will put up with the inconvenience. This is only necessary in winter as I live in a warm climate.
Absolutely agree, this was what took my bread to the next level. My proofing times are very consistent which has led to much more consistent results in the final product. I bake almost every other day, so it's more than worth it. Shortly after I bought it I noticed that my kitchen oven has a "proofing" setting...who knew! So that probably would work too, with a pan of water or a towel over the dough, so check your oven too.
It really improved my bread preparation time and quality. Worth the money without a doubt
I agree. Indispensable for repeatability across seasons, if you live somewhere with temperate climate :)
I received my B&T a few days ago, and I've baked your master recipe.
Together with the challenger it will make my baking consistent, successful. and tasty.
Now for the first time my bread looks like the pictures :-)
After feeding my starter every week, I put it in the fridge. I would like you to do a video on how long to wait is the best to put it in the fridge, waiting for a certain time or right away. Differences could be interesting for the starter development.
I LOVE my Brod and Taylor. It does a great job for bread baking in the winter when my kitchen is cooler.
I thought there was going to be an experiment (with and without proofer) included in this review... maybe for another video? 😄
I gave up baking sourdough breads after about 6 years. Gave my proofer to my son who bakes. Now back to backing and had to buy another one. It is great for turning my starter to levain and then proofing my dough
The single best device for improving the consistency of your bread, I use mine every time I bake, and if it ever broke I'd immediately buy another.
Me too. My kitchen is pretty cold in the winter and it throws everything off. I can easily offset that with the proofer :)
Definitely worth the money. Took my baking game from OK to great. Also adds convenience due to controlled temps.
My Bosch oven has proofing mode, but I decided to order the Brod & Taylor Folding Proofer because sometimes during final proofing I need to be getting the oven pre-heated. I am looking forward to using Brod & Taylor Folding Proofer. I like that it folds up so it can be stored in between uses. I make bread once every week. I also make pizza dough. I should be receiving it between May 26 -31, 2023.
Exciting. It's been my most stable tool in my entire sourdough career. I ordered when I couldn't get my first attempt of a starter to grow (in a winter cold Danish kitchen) and I use it every week for a stable environment for my doughs and starter 😁
Thanks for the review, I will look to buy one used. Mainly for fermenting and sprouting, as I keep my home cold, or don’t spend a lot of energy heating it.
I bake weekly and I'm not a gizmo gal (don't have a blender or a food processor!). I decide to get this for bread (more consistent proofing and timing, esp as I like to keep the house cool), but also because it reheats bread (and leftovers in their glass storage), is a plate warmer, fermenter (water kefir is a breeze now) and even chocolate temperer. The bonus is that it creates humidity with ease.
I use it a lot and over time it will be well worth what I paid. The dough is so much softer and yummier - I'm using Einkorn much of the time and getting the rise I do is something I attribute to the proofing I get with it
I bake approximately weekly - at that frequency using my oven with the interior bulb lit meets my needs when the house is on the cool side.
I bake 3-4 times a week and have a fairly cold kitchen and my B&T has been worth every penny. I spent a long time wondering if it would be worth investing quite a lot of money in buying one, but I am so glad I did. If you are hesitating, go ahead you won't regret it.
I seriously considered this proofer after watching your video. After all, I am a gadget girl. I accidentally found out that my split oven keeps a consistent 86° top and/or bottom if the oven lightbulbs are left on. Happy coincidence! Now I can spend my money on some other baking gadgets :)
I bought a winemakers electric heater - it's a flat rubber mat 12" by 18" and by putting a large upturned bowl over it (I use a 3 litre Pyrex dish, which also acts as a Dutch oven substitute when baking) the temperature is maintained at around 28 degrees. Ok, not perfect, but it cost only £20.
Cheap 😁
A game changer if you are willing to spend a sizeable amount. A great tool. My two dislikes: not insulated and no humidity control. DIY builds and professional bakeries will want both of those features but obviously the home baker can make due without.
I ordered this and received it today. I am so pleased you posted a review. I believe this will take a lot of the guesswork out of my sourdough bread baking. It would be great if you could showcase the tool in more of your tutorials. I think I am going to make gochujang bread for the inaugural loaf. :)
I hope it will serve you well :) I'll have a video out soon about something else that you can use your proofer for, than bread :)
Agree Sune's review helped cinch it for me and I've ordered mine today. I was so fed up with ridiculously long 1st proofing times after so many months that I capitulated (and got the Challenger Bread Pan to boot!).
@@TheBluefandango Wow! The Challenger bread pan is more than I can spring for, but I already have a cast iron dutch oven that works very well for me. I tend to only bake boules. I have a clay cloche, but that thing scares me in a hot, relatively small oven! I can barely get it in and out of the oven, I much prefer my dutch oven. The Challenger bread pan looks ideal though. Do you also have a baking steel? I don't have one.
I would also like to see Sune make a video of how he uses it in his bread baking. I received one for Christmas and although it seems like a simple device to setup and use, but it is always nice to learn from an expert.
I bought one of these a year or so ago and I use it all the time for both bread and kefir because my kitchen is pretty cold in winter. I agree with everything Sune said about it.
Just bought one today. can wait to try it out on my sourdough...
I like the idea of this a lot, but I fall into that gray area. I used to be an oven light proofer, but our new stove has a warming area in the rear center of the cooktop. Set on low with the dough in a bowl on a trivet, it’s pretty good. My objections to the B&T proofer do not rest on price, but rather storage and the need to set it up and dismantle it for each baking session.
It folds down to almost nothing and the assembly is 30 seconds max :) It's one of the things I really like about it :)
Don't forget you can make black garlic in it, as well!
Very good video. I LOVE the tee shirt. Since you were a bit pedantic, I shall be, as well: your opening title features the phrase, "the proof is in the pudding." While you may have been merely playing around, the actual phrase is "the proof of the pudding is in the eating."
There. I pass that on to you free of charge.
Keep up the great videos!
I'm fortunate to have a laundry room off my garage. It stays at 84 F unless it's winter. Mable, my starter, loves it.
I used to dream of owing a B&T. Using an electric heating pad in a cold oven worked (sorta) IF I monitored the temperature constantly - in other words, not really.
Then I burned up the oven and had to buy a new range. It holds the temperature perfectly (+/-1*) for the entire fermentation cycle (4 hours).
Now the B&T seems like an economical purchase. Good tools make life easier.
I baked for over a year now, and just putting my dough in the oven with the light on and a towel to keep the door open worked GREAT for me! No need for the proofer! Although, initially I really thought I NEEDED it!😂
I close the door and it works great
I love mine!! I've been using mine for about 6-7 months now.
Not sure if I'd get since I only make once or twice a week. But it definitely seems nice for people who need it.
I think an interesting "test" is how much weight lost happens between stretching/folding that get stucks on your hand. 3 comparisons, normal, trying extra hard to get as much off as you can and 3rd not caring at all. Thanks Sune!
Single-figure grams if you wet your hands first & shake off excess water. I'd guess 2-3 grams usually, maybe 5-7 with a really sticky dough.
You bake for consistent results, nothing is worse then things working one day but not the next, this machine is great for me as it always produces consist bread. I am a better baker for it.
I totally agree 😊
My husband just bought me one as an early christmas present, i'm eager to use it. ty for the review. Love your t shirt - I subbed! ty vm! Edited to add: my house is very cold almost all year round and I have no warm spots at all for most of the year which I really struggle with in trying to make starters. When i try starters in the oven, almost invariably my husband turns on the oven and kills the starter! So I am really looking forward to trying again -
I agree, it is a game changer. Without a means to control the exact temp of your starter you are left to guessing about the temp. Is the temp in the oven with the light on 74 degrees? 76? does it just keep climbing over the temp that you need? Do you have to keep taking the temp with a probe thermometer? The Brod & Taylor gives you exact control which removes one more variable.
I love mine too. I like the control! Thank you Sune!
I love my B&T proofer because it gives me so much control! I use it frequently to shorten the time it takes for dough to rise. If the ambient temperature in my kitchen is 68, sourdough dough rises slowly. The process is speeded considerably if I put it in the proofer at 76. If I don’t care how sour the dough is, or am making dough with commercial yeast, I can put it in the proofer at 84 and easily start and finish the bake in the same day.
Another great video, Sune. You have my utmost trust in your integrity. BTW, can I interest you in bluegrass?
Love the shirt. I have the B&T dehydrator which can double as a proofing box. Super videos, Sune.
I’ve been thinking about getting a proofer, my question is, when it gets hot, like 38+ degrees Celsius outside, can it keep the temp at the 26 ish degrees?
Nope. It's not insulated.
Hope you can get your hands on Brod and Taylor’s “Sourdough Home” they are advertising for making sourdough starter. Love your channel. 🇨🇦
Thank you! I was wondering if it had a function to swap it to Celsius. I thought I went through the manual but it wasn’t obvious. First time using it and I love it!
I haven’t seen one irl but from the dimensions I saw online, I am concerned with the size of it. I usually use the Cambro 6L round buckets for my bulk, and I don’t think that it would fit that very well. I do usually make 4 loaves at a time every weekend; 2 artisan sourdough and 2 sourdough sandwich loaves thus I use two of the buckets. So I am wondering if your containers for your bulk ferments fit two of those containers? My loaves are usually between 900g-1200g each. Thanks so much, I appreciate you taking the time to review these products, it helps out a lot as I have been on the fence about this proofer for awhile now. Can’t wait to see what else you have in the works. Thanks Sune!
Have you ever used this device to make rye bread via the 3-Stage Detmolder Process? This process supposedly creates complexity in the flavor. Perhaps one day you could make and compare a Detmolder loaf versus a conventional 1-step loaf back to back. A good rye loaf is a thing of beauty.
Hi. I like you made this review but was surprised that for almost all the time you don't show it !!! Through all the move it appears for few seconds at the beginning only.
What do you think of the Brod & Taylor Sourdough Home or the IVYX Scientific 5L Lab Incubator & Freezer? Are they worthwhile? It seems a small, separate, quiet, temperature control unit is better than the family refrigerator. (I'm new to bread baking and plan to bake once a week maybe, every 2 weeks).
I have the same question. I'm still using the sourdough I started 50 years ago (yikes!) and it's spent most of its time in the fridge with embarrassingly long times between feedings. I received a Sourdough Home as a gift and haven't unboxed it yet. I clearly don't "need" it, but is it worth the space and electricity?
Great job on the review. I bought because you were very convincing that it worked great. I grind my own grain and have had difficulty getting the dough to rise using the new Proofer. Just wondering what you personally set your temperature to when you proof your bread? Thanks! Miriam Gaylord
I love mine. Worth every penny.
Perfect for any Ferments
From koji to tempeh to yoghurt it's purfect
Yes, temperature is key :)
Glad to hear that. That's why I bought one.
I just got some fresh cocoa pods and I want to try and ferment the beans in this.
Very interesting. Did you know I used to make bean to bar chocolate? :)
I love it ❤. Super easy and helpful but not cheap.
Great. Looking into one of these myself so good timing.
I just ordered it through your site so hopefully you'll get a kick back. Love your channel
I can regulate the temperature in my over with the light bulb and leaving the door open an inch to 6 inches. (using my laser temp checker)
And it doesn't take up ANY extra space!
You cannot turn the light on in my oven without turning the heat all. Also the bulb broke from all the very hot sourdough bakes :)
@@Foodgeek Ah! Mine has a switch, but also automatically comes on when the door is opened. I just stuff a towel between the door & frame to regulate the amount of heat.
I'm not surprised your light broke from baking so much! I _AM_ surprised the rest of the oven hasn't! 🤣
Sounds like an expensive replacement to just using an aliquot jar or something similar to keep bakes consistent (by monitoring increase in volume, instead of having consistent temperature + time). But we'll see how I feel once I try baking in the winter months.
Hi Sune, could you review the sourdough home from Brød&Taylor?
Great Review! I live in a very cold city in Brazil that makes hard to bake bread because the lower temperature. I am always doing tricks to proof my bread in faster way, but That is disturbing me , so I decided to buy this proofed next month when I’ll be in Germany. but is see that there’s a similar Japanese roofer with different shelves and a transparent front door, which looks better, but I don’t know if it sells in different countries.
When do you use the water tray? Thanks for your videos!!!
If I don't cover the dough I use the tray because then the dough doesn't dry out :)
I just got this but used it improperly I guess and over fermented my first bake ☹️ I should have known I didn’t need to let it proof so long but I’m impatient w instructions and that’s my consequence haha
Thanks Sune for another great video. The only thing I am not sure about it is how to use with starter. Normally when I bake, I feed the starter at 10pm for an 8am autolyse session the next morning. Would it be ok to use the B&T at 30c for this starter preparation?? Hope this makes sense.
Man when he was complaining about the cost I was thinking
"Oh how expensive can it be? Must be like seventy or eighty dol-"
**Sees price**
"Alright nevermind..."
I’m getting one for Christmas finally! Sune, do you use the proofer while you are doing stretch/fold as well? Or wait until it passes the windowpane test? Or it depends of the temperature in the kitchen...
I will usually not put the dough into the proofer until after the stretch and folds :)
Do you bake your bread in it? or do u use it just for your proofing. Also I came across this when I saw the "Goldie by Sourhouse" for my starter.. I liked the look of that but someone in the review wrote that they liked it better than the (looks wise) then the Sourdough home. Which made me look it up and then I came across this. If you had this proofing box.. would you even need the Sourdough Home from Brad & Taylor or other proffer stabilizer? it seems like it would be redundant.
1. US company - made in PRC
2. I couldn’t find an alternative product in Europe - proofers are common in Asia so might buy one if I can ever visit China again.
3. Wife loves it - she makes her nato in it so we have to coordinate cooking schedules.
4. Lightly made and foldable but doesn’t protect 100% against drafts - so you might have to compensate.
Overall: lifesaver sourdough product, especially at this time of year when temperatures drop suddenly and fermentation times change daily.
no problem I have been compensating since high school want to see my truck?
My only complaint is that the lid is a little challenging to get to sit on right.
Yes, it's not a tight fit. I just put it on top and don't worry about if it's perfectly in place. As long as it's holding the heat in :)
great video - you have a new subscriber. :)
i was so close to pulling the trigger on this until the inevitable dislike: you can‘t lower the temperature.
we live on the top floor, so the temperature is always +22C.
for some doughs, after forming, i‘d ideally proof at an ambient temperature overnight, which is about 18C - and i have seen the difference with the same recipes proofing at 18C & ~24C overnight - huge difference.
have you come across a „prosumer“ version that can truly control down to 18C, as well?
ps - i also live in CPH; i‘ll buy you a coffee for your troubles. ;)
Would I be able to leave the proofing box on while I am at work and overnight when I am sleeping? Is it safe to do that? I have the proofing box, but I haven’t used it yet because I will need to leave it on while I’m away for the day or asleep at night.
I leave it on overnight or even when I am out with a iPhone for checking on the dough, if I am busy. Never had a problem 😊
@@Foodgeek Excellent! Thank you for your prompt response! I’m going to give this a try!
I must have this!
Does Banneton proofing basket goes into the Brad & Taylor for final rising ? Thanks
It can, but it may go too fast depending on the temperature you have it at 😊
Oh ok thanks for the quick reply 😊
Do you find the heat distribution is even with the top and bottom shelves? I am guessing not as the heat is from the base? If you have two doughs going will the bottom one rise more quickly than the top?
Hvis min bulk fermentation normalt tager 4 timer - går det så væsentligt hurtigere med den her proofer? Og hvor meget strøm mon den trækker?
can you make rustic dough?
I agree, it sure shortens the time proofing for me.
Is it worth it though, I use 2 coolers with a germinating heat pad, does the job well
Ordered the heat resistant gloves below. How long to you suggest proofing a loaf at 80° in Proofer? Impossible question!?
Do you review the Sourdough Home?
Love your T-Shirt!
Thanks Sune. In Denmark it is 229€ today.
Love the t-shirt :)) have the same but red :)
Hi,
Is this chamber or proofing box good for fermentation product like koji rice and simliar fermentation things.
Yes, anything that requires a constant temperature 😊
One other benefit for me is that the new Challenger proofing box fits nicely inside the Brod and Taylor.
Thank you. I didn't know that this was even a thing!
Thanks for sharing. I have a Rofco Proofing unit which gives me the oportunity to control the humidity. How is that going with this one? Thanks for your nice movies btw.. I enjoy it.
That's a small tray that you can place on the heating plate, which provides hydration. You cannot control it as such :)
Hi! I love your videos! I just got a Brod & Taylor proofer in my effort to make tangy sourdough bread. Would you recommend using it in the whole process or just the bulk fermentation? I have tried it the whole time and no tangy taste. Thanks! Sandra
I usually keep my dough out of the proofer while doing the stretch and folds, so that the actual fermentation and growth of the dough doesn't get started too early :)
Thank you! After the stretch & folds to get tangy & sour sourdough what temp would you recommend for the proofer during the bulk fermentation?
Does this proofer also bake the bread?
i just put a seedling heating mat in my microwave. works great $10
Specs say it can keep humidity between 60 and 80% but I need 90. Is that possible?
Maybe by adding another pan at the bottom. You'd need a hydrometer to put inside the proofer to monitor it :)
Is it good for Croissant?
How long can the timer be set for or can it stay on at one temp
There's no timer. I've had it on for days 😊
@@Foodgeek nice can't wait to get one and try it out
I love the proofer but I think it would be awesome if it had some BLE support with an app so you could do scheduling, monitoring etc