Pretty sure I’ve never left a TH-cam comment in my entire life but I followed this tutorial and FINALLY had success fermenting sourdough. Yielded a superb loaf. Thanks for the great video!
I like this idea but you can improve it by turning the styrofoam box upside down and place the bread to be baked on the lid. This will make it easy and less awkward to get out of the proover when dough is prooved and you don't want to risk knocking the air out of it getting out.
I just made this box for fermenting/culturing tempeh. I live in the U.K and most of the time it’s cold and wet. I used your instructions and its just perfect. I used to use my Instant Pot’s yoghurt setting, but that meant I couldn’t use it for anything else. Now I have this incubator I can just switch it all on and leave it. Thank you very much!
@@abhishekthakare1862 I have the exact same setup although the heating mat is a bit different but looks very similar, and it's the same price range. I'd say the maximum temperature is probably a bit lower than 40 degrees Celsius depending on external factors.
Thanks for a great post. I have ordered the parts for this and am waiting for them to arrive. I already had the seeding mat, I bought a couple of years ago and never used it. So I took it out of the packaging and am letting it air out for the next few days as I am sure the slight smell it had will go away. Sorry about all your dislikes that was being discussed in the comments. I do not see how anyone could dislike building this and saving over a hundred dollars off a store bought one. Take Care
I used the components he listed and added a couple of small cheap USB fans and put it all into an old ice chest.....THIS IS A GENIUS HACK. Simply awesome guy, thanks for the tip.
I want to thank you for the wonderful and great money saving idea. I purchased these items, found a lower density styrofoam box perfect size for $9 at Walmart, purchased the lower price temperature control (which I had to return in favor of the one you are using!) and now have a great proofing box!!! I used to use my oven with the light on, but when I needed to preheat the oven and it was usually the last proofing, the temperature would be different and it would affect the dough by kind of deflating it a bit. Problem solved:) Again, my thanks and stay well:)
@@mmarkramHi! Glad to help:) The name "engraved" in the styrofoam is "LIPQAM" and the Q has another little ' in the top right. This is in the cover of the box. Measurements: Outside - 24" L x 16" W x 15" Deep; Inside: 19-1/2" L x 12" W x 12" deep. I purchased the box at Walmart, was very inexpensive, and the heating pad and controller at Amazon, least expensive of the ones listed above by The Regular Chef. A few strips of velcro to organize the cables, and the BEST proofing box you could want for bread! I make LOTS of French baguettes here and probably will make a second box to be able to make more. Hope you can find all you need, good luck and Happy Thanksgiving:)
Genius!!!! So simple and so functional! I’ll definitely make one for me! I ferment all kinds of things and sometimes they take a little while on the top of my kitchen cabinet. Thank you for sharing! 🎉
I bought a plastic box with a snap on and lock cover from Walmart that I proof my breads in. It is clear plastic, so I can see how the bread is rising. I just sprayed the interior with Butter flavored Pam and put my bread in it, at least for the first rise.
Want to give a thanks I ordered everything and made a big difference no lie I use to keep my starter on top of the fridge and it was fine but no real bubbles did it today and my starter looked completely different in a positive way 😁 only advice I can give is also use a thermometer inside don't just rely on the one that control the mat I find mine was off by 4 degrees and also use a thermometer to check the dough temperature not sure why but my dough was at 90 degree's when I had it set at 86 , I lowered the temp to 78 degree's and a hour later dough was still 90 degree I'm still playing around with it but works great and lots of room 👍
I never bought stuff that fast. Thanks for listing the products and alternatives. I wanted to make my own microcontroller and hack the oven lamp but gave up. This is going to be plug and play. Thank you!
Hi ! Thanks for the great video and explanations, I just finished build mine using your video as inspiration but instead of the mat, I used an extra long heated cable that I nailed to the therm-box, works like a charm with the temperature controller !
I've made one myself, before seeing this, but I'll note that it works better with a reptile tank mat than a seed starter mat. The reptile tank mat, plus a small fan, lets you get hot enough to make yogurt as well. Seed mats don't get the same final temperature. With a temp controller and a cooler and a small desk fan, I'm able to get temperatures anywhere from room temp to 120F with no difficulties. I'll note here also that a fermentation chamber is an absolute game changer on your consistency and speed for baking sourdough but also yeast leavened bread.
The People's Chef. I'm pretty happy with the channel. I see a lot of other places have copied your idea of testing different flours as starters, but they don't include a bleached white flour.
My initial sourdough attempts have been fair at best, not the best rise (occassionally no rise). I've come to the conclusion my biggest issue is proofing temp (house is 68 degrees). I was going to order the cooler and make one, however it currently isn't available...so I took my heating mat and put on the bottom of my oven (I already had the mats and thermostats from my plants). Works like a champ! Hopefully today's attempt shows some improvement!
Why so many dislikes ??? This is a very nice and easy way to get a self made proofing chamber and have a very stable temperature for the starter and the dough. I will try this. Thanks man.
Haha idk, my channel was featured on the trending page last week with this video at the forefront, and that's when it got most of the dislikes. I guess the general public doesn't really like bread-making haha.
@@TheRegularChef Ok, that makes sense ;) ! I just had a few technical questions if you have time to answer them that would be awesome, 1) how hot do the heat mat itself get at maximum temperature (like burning hot or just enough) ? 2) How much time does it takes to heat let's say from 70 to 80 degrees (approximately, in other words does it go fast to the desired temperature)? And my final question, 3) with this inkbird temperature controller, let's say it goes over the 85 degrees and turn off the heat mat, will it turn on again as soon as it goes under 85 degrees or can you set a second and lower temperature to turn it on again and avoid the heat mat to tilt around the precise 85 degrees ? I know that's a lot but I'm dying to know the answers ! Thanks !!
Hey, sorry I missed this one earlier. I’m not sure about the mat itself but the maximum temperature I can get my box to is about 110F. The box heats up pretty quickly, I would say it takes no more than 4-5 minutes to heat from 70-80F. And yeah, the temperature controller automatically turns the mat on and off as necessary, so it pretty much always stays within about 1 degree of the set temperature.
Great video. I happened to have an old Coleman cooler and used it instead of the styrofoam box. I hope it works as well. They are fairly inexpensive and would think its a better (at least more durable) option for a proofing box. Hopefully.
Thanks for yet another great video. You are always clear, thorough and to the point. Your “5 Ways to Get a Better Oven Spring" and "Easy Sourdough Bread Recipe" took me from many failed tasty deflated loaves to tasty well risen beautiful loaves. Following your instructions, I've made your proofing box using a styrofoam container ice cream was shipped in. (Your temperature regulator is in the mail.) I'm going to build the box upside down so I've got the warming mat and cooling rack sitting on the lid. For your next video, how about some ideas of where to store all of my bread baking gear? : )
Thank you! I wouldn't mind paying for one but the ones I've found don't fit a half sheet. My cinnamon roll pan will fit in this. My six year old son will appreciate this very much too!
I made one out of the box a ham came in I had shipped, so my total cost was the cheaper version of the controller which I ordered though your link. I am making my first batch now. It is 36 hours and making the white stuff. Thank you for tempeh is expensive and we have gone totally plant based. So, my whole cost was 23. something. I had everything else.
Good idea! Just ordered from amazon. I already have the cooler and it will fit. I also have the grill for the bottom. It’s a countertop drying grill. Big thanks!
Thank you so much - what a great idea. I'm going to try adapting this idea and just get the inkbird controller you link to and use it with my Excalibur dehydrator. It already has the box, its own heating element and shelving going for it - but I didn't want to use it as is because it's lowest temperature is 115°, and I'm aiming for 78°. This should do the trick perfectly. Thanks again for the inspiration.
Thanks for information, If you order from Omaha steak next time it comes in a big styrofoam box. I have three in the garage already not knowing what to do with them so for $52 I can get the heating mat and the temperature controls device. It’s a lot better than $220 for a proofer.having a proofer will take my sourdough bread to the next level,thanks again!
Hi ! I made a proofing box similar to yours and I have two questions at what temperature do you set your heating mat on your controller. And do you run it continuously to keep the temp up in the box for your starter. Thanks for taking my questions.. JR
Hello! 👋🏻 I have a question related to the Digital Temperature Controller. If the range of work is between 50~120°C, how can it be used for keeping the temperature stable around 40°C or even less for proofing pizza and bread (25~30°C)? 🤔 50°C, for the minimum, it's way too high!😯 Thanks 😁 Range: -50~120°C / -58~248°F
Thanks for the very useful video. I am gonna make one of these and I'm thinking on buying the exact same thermostat you bought because it says cooling as well, and I need a cooler temperature during summer here in Mexico! Do you know what I shoud connect to the cooling plug? If you can share a link, even better! Thanks!
People who do that generally use an older small refrigerator as the chamber. The cooling side is the fridge plug, the heating side is whatever element you use inside the fridge to up the temp.
Well got my order today. Now I need to assemble it. Just tested it in a plastic box with a lid but it does take a lot of time before it is 27 degrees Celsius. It is not a matter of minutes but more a matter of hours. That is a pity. Other then that, I think this will come in handy.
I use a 3L water container which I heat to almost boiling in the microwave. The microwave then becomes my proofing box; the heated water keeping it at 30°C for hours.
Thank you for this. I need to pick your brain about something. What do we do to achieve and maintain cooler temperatures? I live in India, and now, during summer, the temperature is hot, so I need to figure out a way to keep the dough at 25-26 degrees. Any tips are appreciated. Thank you.
Great information. I’m trying to make a fermentation chamber that reaches 140°F but haven’t been able to find a heating mat that will get me there. My setup/equipment is the same as yours. Any suggestions?
A heat lamp will get you there but even with a temp controller I don’t think a styrofoam box is safe. I’m thinking about making a proofer out of a small fish tank and adding a humidity feature somehow. A small axial fan wired on full time would get you a convection proofer.
I just made one of these including the Styrofoam box, as I couldn't buy the right size. You know I'm thinking that a few holes might be a good idea for heat release as when I set my thermostat it goes 5 degrees over what's set, so some heat escape would be a good thing
Interesting, I've never had that happen with mine. Personally, I would just set it 5 degrees lower than you actually need, so that way it doesn't use more energy than necessary.
question, when baking the sourdough from your tartine recipe, after it comes out of the fridge, how long should i wait until i plop it into the oven, or can it go straight in from fridge to oven? yeah, that vid was pretty awesome also.
Hey brother! This is awesome and I think I am going to build one similar with the cooler I have lying around. What about the steam? I know that a lot of the 'professional' proofing boxes are also steam boxes. Have you tried adding a humidity element to your proofing box?
Awesome, good luck with it! I haven't added a humidity element to mine, but the Noma Guide to Fementation (the book that I got this idea from) suggests using a small humidifier along with a humidity controller (like this one: www.amazon.com/Inkbird-Controller-Humidistat-Greenhouse-Dehumidifier/dp/B07XGQ7Q53/ref=sr_1_1_sspa). So it basically works in the same way as the temperature controller, but it measures humidity instead of temperature.
First off - AWESOME. Really looking forward to building this. My only question - What about fire safety? How long are these components regulated to run for? Have you had to replace yet?
Thanks, I'm glad you found it helpful! I'm not actually too sure about the safety certifications as I'm not an expert on that subject, but I know that these seedling heating mats are intended for continuous use, so I would imagine that they've been deemed to be safe in that respect. But I'm sure you could find more details on that from the manufacturer itself. I've had mine for probably about 9 months now, running about 50% of the time and I haven't had any issues or had to replace anything yet.
@@TheRegularChef Thanks for addressing that. From a naive perspective of someone that's not to keen on safety aspects with DIY electronics and styrofoam, your build looks like a great idea. But I was worrying about safety concerns considering your video had a notable amount of dislikes.
Thanks, yeah the dislikes aren’t because of any safety concerns though. I’ve never had any issues myself and have never heard of anyone else having any either. The dislikes are there because my channel was featured on TH-cam’s trending page a while back and this was the main video they showed for some reason. So since it reached a general audience that doesn’t usually watch these types of videos, it got a lot of dislikes in a short period of time haha.
Question. Thank you for this video. Works like a charm. Question: is there any chance that my dough might be proofing to fast. I add my Levean after a 12 hour rest at 9 AM in the morning. I find that after the stretch and fold and using the box my dough is alive an well but I’m not sure it springs as well when I put it in the fridge over night? Should I be bringing it up to room temperature on the third day? In any case I’ve been baking my bread around 5 pm on the same day. What say you? Great videos
Hi sorry, I missed this comment initially. I typically follow a similar schedule to what you described (baking around 6PM the same day that I mix the levain, not putting it in the fridge overnight). I don't think your dough would be proofing too fast if you're proofing at 82F because I typically proof at 85F, and it works out fine. So your oven spring issue is most likely due to something else. I have two videos explaining 5 ways to get a better oven spring, so those may help if you haven't seen them already!
great genius type of stuff bro..I'd have to figure a way tier it for a multi rack system..so you could use the space more efficiently..triple stacked 😂
Yeah the Noma Guide to Fermentation (the book that I got this idea from) actually recommends an alternative where you use a speed rack for a multi-level setup. Here's an article about it: www.motherearthnews.com/diy/covered-speed-rack-fermentation-chamber-ze0z1810zcoo.
I'm concerned whether this configuration of proofing box can steadily maintain consistent temperature. My target temperature would be 105F. Has anyone tried keeping track of and logging the temperature? Does the box stay right at 105F or does it vary plus and minus a few degrees as the heating mat turns on and off? (sorry if this question has already been asked)
Hi Charly. Thanks so much for this tutorial. I just order all components except the styrofoam box. Question: could I use an ‘Commercial Insulated Food Delivery Bag’ (I like that because it is collapsible.) or a cooler (that I already have)? Looking forward to your answer.
For bread proofing, if the dough is covered loosely in plastic wrap, is any more moisture needed or do you think the setup as-is in the video will suffice?
This setup will suffice! That’s the way I usually use it. And if you’re making a recipe That really does need to rise in a moist environment, then you can cover the dough with a damp towel rather than plastic wrap
I don't suppose you know what breads would require some sort of humidity control in addition to all this? I kinda want to try making Shokupan - real light and fluffy Japanese bread but just wondering if your setup would work for that 🤔
Does it work when you put your dough on your desire room temperature when you are outside during winter ? Because i need to put my dough on room temp. When im selling pizza outside during winter. If i don’t put it on room temp. The dough will be dry and hard to stretch I need some solution Thank you
Hi, can we actually make a box like this that will maintain room temperatures in the range 65-75 F. I need to proof doughs, but I live in a hot region. So, I need a box that can maintain 65-75 F temperature. is it possible?
If you’re keeping it indoors, it should do well at any time of the year. I’m not sure how it would work outdoors during the winter, but I would think it should still be okay since the styrofoam box provides insulation.
Dear The Regular Chef, I am going to buy all the parts for this box. But the fear I have is that I kind of have doubts about the temperature control inside the box. Is this the box you use for your bread? I want this box to proof bread, to ferment natural yeast from grape juice, to make vinegar, to make yogurt, etc etc. All these things require a certain and constante temperature, and I just need to hear from you, that you asure me it is going to work. Thank you very much for your kind response!
Haha yeah I've considered it, but just haven't gotten around to it yet. I just sort of let the cords form their own notches as they compressed the styrofoam.
The more I think about it the more I like this idea to proof the dough. im going to check walmart or target to see if they have one in these dimensions. , I used to use water and or steam under the pan in the ove with the light on but could never really maintain the heat. One what is the ideal fermentation temperature for yeasted bread?
It depends on what type of bread you're making, how you want it to taste, etc., but generally I proof mine around 85F. That's a bit on the higher end though, so anywhere from about 78F to 85F is typical.
@@TheRegularChef thanks they have a mat with a thermometer. usually white or wheat. sandwich loafs. so this should be enough. I am ordering it tonight. I ordered the mat. ill get the cooler tonight. Any other cooler suggestions?
Pretty sure I’ve never left a TH-cam comment in my entire life but I followed this tutorial and FINALLY had success fermenting sourdough. Yielded a superb loaf. Thanks for the great video!
I'm glad to hear that!
Exactly what I needed. Baking bread at 5900' in the Winter has it's challenges when it comes to proofing. Thank you!!
I like this idea but you can improve it by turning the styrofoam box upside down and place the bread to be baked on the lid. This will make it easy and less awkward to get out of the proover when dough is prooved and you don't want to risk knocking the air out of it getting out.
@handled011 agreed!
I just made this box for fermenting/culturing tempeh. I live in the U.K and most of the time it’s cold and wet. I used your instructions and its just perfect. I used to use my Instant Pot’s yoghurt setting, but that meant I couldn’t use it for anything else. Now I have this incubator I can just switch it all on and leave it. Thank you very much!
May I know what is the max temperature you can achieve with seedling mat?
@@abhishekthakare1862 I have the exact same setup although the heating mat is a bit different but looks very similar, and it's the same price range. I'd say the maximum temperature is probably a bit lower than 40 degrees Celsius depending on external factors.
Oh wow I would use mine for doing Natto :D
Thanks for a great post. I have ordered the parts for this and am waiting for them to arrive. I already had the seeding mat, I bought a couple of years ago and never used it. So I took it out of the packaging and am letting it air out for the next few days as I am sure the slight smell it had will go away. Sorry about all your dislikes that was being discussed in the comments. I do not see how anyone could dislike building this and saving over a hundred dollars off a store bought one. Take Care
I saw that box in your other videos and am so glad you showed us how to do it. So simple! Thank you!
This is great. I’m pretty timid with food projects until someone shows me and this was perfect
even an unskilled person like me did it! It took me 10 minutes and yesterday I proofed some bread with it
I used the components he listed and added a couple of small cheap USB fans and put it all into an old ice chest.....THIS IS A GENIUS HACK. Simply awesome guy, thanks for the tip.
Did the fans dry out the dough?
I want to thank you for the wonderful and great money saving idea. I purchased these items, found a lower density styrofoam box perfect size for $9 at Walmart, purchased the lower price temperature control (which I had to return in favor of the one you are using!) and now have a great proofing box!!! I used to use my oven with the light on, but when I needed to preheat the oven and it was usually the last proofing, the temperature would be different and it would affect the dough by kind of deflating it a bit. Problem solved:) Again, my thanks and stay well:)
May I ask what the name and size is? Thanks!
Of the box you bought at Walmart, ha.
@@mmarkramHi! Glad to help:) The name "engraved" in the styrofoam is "LIPQAM" and the Q has another little ' in the top right. This is in the cover of the box. Measurements: Outside - 24" L x 16" W x 15" Deep; Inside: 19-1/2" L x 12" W x 12" deep. I purchased the box at Walmart, was very inexpensive, and the heating pad and controller at Amazon, least expensive of the ones listed above by The Regular Chef. A few strips of velcro to organize the cables, and the BEST proofing box you could want for bread! I make LOTS of French baguettes here and probably will make a second box to be able to make more. Hope you can find all you need, good luck and Happy Thanksgiving:)
Genius!!!! So simple and so functional!
I’ll definitely make one for me! I ferment all kinds of things and sometimes they take a little while on the top of my kitchen cabinet.
Thank you for sharing! 🎉
I bought a plastic box with a snap on and lock cover from Walmart that I proof my breads in. It is clear plastic, so I can see how the bread is rising. I just sprayed the interior with Butter flavored Pam and put my bread in it, at least for the first rise.
Want to give a thanks I ordered everything and made a big difference no lie I use to keep my starter on top of the fridge and it was fine but no real bubbles did it today and my starter looked completely different in a positive way 😁 only advice I can give is also use a thermometer inside don't just rely on the one that control the mat I find mine was off by 4 degrees and also use a thermometer to check the dough temperature not sure why but my dough was at 90 degree's when I had it set at 86 , I lowered the temp to 78 degree's and a hour later dough was still 90 degree I'm still playing around with it but works great and lots of room 👍
I never bought stuff that fast. Thanks for listing the products and alternatives. I wanted to make my own microcontroller and hack the oven lamp but gave up. This is going to be plug and play. Thank you!
Glad to hear it, I hope it works out well for you!
Hi ! Thanks for the great video and explanations, I just finished build mine using your video as inspiration but instead of the mat, I used an extra long heated cable that I nailed to the therm-box, works like a charm with the temperature controller !
Would u pls share link for heating cable?
Im so glad I wasn't the only one who got pissed of not finding a good fermentation station.
I found your video about one week ago and yesterday proofed the first dough of bread with it. thanks a bunch :-)
I've made one myself, before seeing this, but I'll note that it works better with a reptile tank mat than a seed starter mat. The reptile tank mat, plus a small fan, lets you get hot enough to make yogurt as well. Seed mats don't get the same final temperature. With a temp controller and a cooler and a small desk fan, I'm able to get temperatures anywhere from room temp to 120F with no difficulties.
I'll note here also that a fermentation chamber is an absolute game changer on your consistency and speed for baking sourdough but also yeast leavened bread.
The People's Chef.
I'm pretty happy with the channel. I see a lot of other places have copied your idea of testing different flours as starters, but they don't include a bleached white flour.
Haha thanks! Yeah that one was the most important to include in my opinion because it was the only one that I thought might not work.
Bendy
I just made one with a styrofoam cooler ($10) and the heating element from an old egg incubator I have. Easy to control temp and super fast to make.
Just ordered more or less the same equipment. In 2 days I can start making my own proofing box. Used for dough😁 thanks for the vid. Thumbs up.
My initial sourdough attempts have been fair at best, not the best rise (occassionally no rise). I've come to the conclusion my biggest issue is proofing temp (house is 68 degrees). I was going to order the cooler and make one, however it currently isn't available...so I took my heating mat and put on the bottom of my oven (I already had the mats and thermostats from my plants). Works like a champ! Hopefully today's attempt shows some improvement!
Why so many dislikes ??? This is a very nice and easy way to get a self made proofing chamber and have a very stable temperature for the starter and the dough. I will try this. Thanks man.
Haha idk, my channel was featured on the trending page last week with this video at the forefront, and that's when it got most of the dislikes. I guess the general public doesn't really like bread-making haha.
@@TheRegularChef
Ok, that makes sense ;) ! I just had a few technical questions if you have time to answer them that would be awesome, 1) how hot do the heat mat itself get at maximum temperature (like burning hot or just enough) ? 2) How much time does it takes to heat let's say from 70 to 80 degrees (approximately, in other words does it go fast to the desired temperature)? And my final question, 3) with this inkbird temperature controller, let's say it goes over the 85 degrees and turn off the heat mat, will it turn on again as soon as it goes under 85 degrees or can you set a second and lower temperature to turn it on again and avoid the heat mat to tilt around the precise 85 degrees ? I know that's a lot but I'm dying to know the answers ! Thanks !!
@@bobbidou3624 I was thinking of the same thing... find an answer?
Hey, sorry I missed this one earlier. I’m not sure about the mat itself but the maximum temperature I can get my box to is about 110F. The box heats up pretty quickly, I would say it takes no more than 4-5 minutes to heat from 70-80F. And yeah, the temperature controller automatically turns the mat on and off as necessary, so it pretty much always stays within about 1 degree of the set temperature.
The Regular Chef thanks and appreciate the info!
Nice! I have been waiting for this video. Thank you!
Great video. I happened to have an old Coleman cooler and used it instead of the styrofoam box. I hope it works as well. They are fairly inexpensive and would think its a better (at least more durable) option for a proofing box. Hopefully.
You just saved me time building one! Thanks
Thanks for yet another great video. You are always clear, thorough and to the point. Your “5 Ways to Get a Better Oven Spring" and "Easy Sourdough Bread Recipe" took me from many failed tasty deflated loaves to tasty well risen beautiful loaves.
Following your instructions, I've made your proofing box using a styrofoam container ice cream was shipped in. (Your temperature regulator is in the mail.) I'm going to build the box upside down so I've got the warming mat and cooling rack sitting on the lid.
For your next video, how about some ideas of where to store all of my bread baking gear? : )
I appreciate it, I'm glad the videos have helped you out!! Haha yeah I have the same problem, the gear definitely adds up over time
Thank you so much. I need to proof my levain from Finland for sourdough rye bread "ruisleipä"
Moro Liisa! Mistä ostit nuo tarvikkeet Suomesta? :)
Great channel...I live in Thailand where ambient temp is around 30c/92f can I just cover and proof in my kitchen
Thanks! Yes, generally that should work fine, just keep in mind that your dough will proof pretty quickly at that temperature.
Exactly what I needed for black vegetables and garums
The video sound is pretty good, beyond my imagination
Thank you! I wouldn't mind paying for one but the ones I've found don't fit a half sheet. My cinnamon roll pan will fit in this. My six year old son will appreciate this very much too!
Thanks for this, it has worked perfectly for me. I have been using it for both bread and to make yogurt.
WOW, great idea for a proofing box, and the temp controller, that i could use this for many things. thanks a whole lot for putting this out there
Yeah it really comes in handy, I’m glad you found the video helpful!
I made one out of the box a ham came in I had shipped, so my total cost was the cheaper version of the controller which I ordered though your link. I am making my first batch now. It is 36 hours and making the white stuff. Thank you for tempeh is expensive and we have gone totally plant based. So, my whole cost was 23. something. I had everything else.
This is brilliant! Thanks
Very informative! I like the cost of everything- under $100. What a deal!!
Thanks
@@johnrotich6415 xtra
Good idea! Just ordered from amazon. I already have the cooler and it will fit. I also have the grill for the bottom. It’s a countertop drying grill. Big thanks!
Thank you so much - what a great idea. I'm going to try adapting this idea and just get the inkbird controller you link to and use it with my Excalibur dehydrator. It already has the box, its own heating element and shelving going for it - but I didn't want to use it as is because it's lowest temperature is 115°, and I'm aiming for 78°. This should do the trick perfectly. Thanks again for the inspiration.
This is great! I think I have most of the equipment already. Thanks for saving me a lot of money!
Can I used the standard plastic coolers?
awesome! thank you for all this info. I'm putting it to use already.
Thanks for information, If you order from Omaha steak next time it comes in a big styrofoam box. I have three in the garage already not knowing what to do with them so for $52 I can get the heating mat and the temperature controls device. It’s a lot better than $220 for a proofer.having a proofer will take my sourdough bread to the next level,thanks again!
Thank you for another video with very clear and easy to follow instructions. I have been searching for a proofing box idea and yours was the best.
Thank you so much for the brilliant idea, i'm gonna buy myself a Styrofoam cooler first thing in the morning :)
No problem, yeah the proofing box definitely comes in handy!
But what's a proofing box?
Hi !
I made a proofing box similar to yours and I have two questions at what temperature do you set your heating mat on your controller. And do you run it continuously to keep the temp up in the box for your starter.
Thanks for taking my questions..
JR
Thanks for the video and the links. Just started my bread making and house is too cold to proof dough.
Hello! 👋🏻
I have a question related to the Digital Temperature Controller. If the range of work is between 50~120°C, how can it be used for keeping the temperature stable around 40°C or even less for proofing pizza and bread (25~30°C)? 🤔 50°C, for the minimum, it's way too high!😯
Thanks 😁
Range: -50~120°C / -58~248°F
I crack the door on my mirco wave the light bulb and adjusting a dish towel over the crack keeps it nice and warm.
I used a insulated catering box.... foldable and still very efficient
Good idea! The only issue I have with the styrofoam cooler one is that it doesn't fold up.
Would you mind sharing the link to the insulated catering box, please? Thank you!
Thank you for sharing your awesome ideas
Used the same concept but use a cardboard box lined with foam. Thanks
Thanks for the very useful video. I am gonna make one of these and I'm thinking on buying the exact same thermostat you bought because it says cooling as well, and I need a cooler temperature during summer here in Mexico! Do you know what I shoud connect to the cooling plug? If you can share a link, even better! Thanks!
People who do that generally use an older small refrigerator as the chamber. The cooling side is the fridge plug, the heating side is whatever element you use inside the fridge to up the temp.
This is great! Thank you
Thank you for you advice.
Well got my order today. Now I need to assemble it. Just tested it in a plastic box with a lid but it does take a lot of time before it is 27 degrees Celsius. It is not a matter of minutes but more a matter of hours. That is a pity. Other then that, I think this will come in handy.
I use a 3L water container which I heat to almost boiling in the microwave. The microwave then becomes my proofing box; the heated water keeping it at 30°C for hours.
I'm building a fermentation chamber/dehydrator and I'm looking for materials. Does styrofoam melt at 70 Celsius?
Thank you for this. I need to pick your brain about something. What do we do to achieve and maintain cooler temperatures? I live in India, and now, during summer, the temperature is hot, so I need to figure out a way to keep the dough at 25-26 degrees. Any tips are appreciated. Thank you.
Great information. I’m trying to make a fermentation chamber that reaches 140°F but haven’t been able to find a heating mat that will get me there. My setup/equipment is the same as yours. Any suggestions?
A heat lamp will get you there but even with a temp controller I don’t think a styrofoam box is safe. I’m thinking about making a proofer out of a small fish tank and adding a humidity feature somehow. A small axial fan wired on full time would get you a convection proofer.
Thank you very much!! God Bless!!
I just made one of these including the Styrofoam box, as I couldn't buy the right size. You know I'm thinking that a few holes might be a good idea for heat release as when I set my thermostat it goes 5 degrees over what's set, so some heat escape would be a good thing
Interesting, I've never had that happen with mine. Personally, I would just set it 5 degrees lower than you actually need, so that way it doesn't use more energy than necessary.
Great video!! A alternative for the hard to get proofing boxes... save money and get yours now 😀
question, when baking the sourdough from your tartine recipe, after it comes out of the fridge, how long should i wait until i plop it into the oven, or can it go straight in from fridge to oven? yeah, that vid was pretty awesome also.
You can just bake it straight from the fridge! It’s easier to score when it’s cold and it holds its shape better that way anyways.
@@TheRegularChef oh, very nice. thanks for helping all of us novice bakers out.
Awesome!
Hey brother!
This is awesome and I think I am going to build one similar with the cooler I have lying around.
What about the steam?
I know that a lot of the 'professional' proofing boxes are also steam boxes. Have you tried adding a humidity element to your proofing box?
Awesome, good luck with it! I haven't added a humidity element to mine, but the Noma Guide to Fementation (the book that I got this idea from) suggests using a small humidifier along with a humidity controller (like this one: www.amazon.com/Inkbird-Controller-Humidistat-Greenhouse-Dehumidifier/dp/B07XGQ7Q53/ref=sr_1_1_sspa). So it basically works in the same way as the temperature controller, but it measures humidity instead of temperature.
First off - AWESOME. Really looking forward to building this. My only question - What about fire safety? How long are these components regulated to run for? Have you had to replace yet?
Thanks, I'm glad you found it helpful! I'm not actually too sure about the safety certifications as I'm not an expert on that subject, but I know that these seedling heating mats are intended for continuous use, so I would imagine that they've been deemed to be safe in that respect. But I'm sure you could find more details on that from the manufacturer itself. I've had mine for probably about 9 months now, running about 50% of the time and I haven't had any issues or had to replace anything yet.
@@TheRegularChef Thanks for addressing that.
From a naive perspective of someone that's not to keen on safety aspects with DIY electronics and styrofoam, your build looks like a great idea.
But I was worrying about safety concerns considering your video had a notable amount of dislikes.
Thanks, yeah the dislikes aren’t because of any safety concerns though. I’ve never had any issues myself and have never heard of anyone else having any either.
The dislikes are there because my channel was featured on TH-cam’s trending page a while back and this was the main video they showed for some reason. So since it reached a general audience that doesn’t usually watch these types of videos, it got a lot of dislikes in a short period of time haha.
Can you have this setup using the oven? Thank you.
Thanks!
Question. Thank you for this video. Works like a charm. Question: is there any chance that my dough might be proofing to fast. I add my Levean after a 12 hour rest at 9 AM in the morning. I find that after the stretch and fold and using the box my dough is alive an well but I’m not sure it springs as well when I put it in the fridge over night? Should I be bringing it up to room temperature on the third day? In any case I’ve been baking my bread around 5 pm on the same day. What say you? Great videos
Just wondering what temperature do you have it at
I’ve been proofing my bread at 82 degrees.
Hi sorry, I missed this comment initially. I typically follow a similar schedule to what you described (baking around 6PM the same day that I mix the levain, not putting it in the fridge overnight). I don't think your dough would be proofing too fast if you're proofing at 82F because I typically proof at 85F, and it works out fine. So your oven spring issue is most likely due to something else. I have two videos explaining 5 ways to get a better oven spring, so those may help if you haven't seen them already!
Excellent. Will definitely want this in the colder months.
عع خف تلب اللو و عدوية ل
great genius type of stuff bro..I'd have to figure a way tier it for a multi rack system..so you could use the space more efficiently..triple stacked 😂
Yeah the Noma Guide to Fermentation (the book that I got this idea from) actually recommends an alternative where you use a speed rack for a multi-level setup. Here's an article about it: www.motherearthnews.com/diy/covered-speed-rack-fermentation-chamber-ze0z1810zcoo.
@@TheRegularChef thanks..I'll peep that..keep up the awesome content 😉
i hope you can respond. just ordered supplies for this. question: do i put my sd in it for overnight rise and also for the 2 hr proof the next day
I'm concerned whether this configuration of proofing box can steadily maintain consistent temperature. My target temperature would be 105F. Has anyone tried keeping track of and logging the temperature? Does the box stay right at 105F or does it vary plus and minus a few degrees as the heating mat turns on and off? (sorry if this question has already been asked)
Have u got answer? Even my Target temperature would be 105...
I used to get these styrofoam boxes for $0.00 from the recycle place when restaurants threw them away. Meat is shipped in these boxes.
The alternative temp controller only has one plug on it. If I need to heat and cool can I just buy a power plug splitter?
one question, my dough proofs in plastic bowls. ok to put them in this and have them sit on wire rack over seedling mat
Nice bro
Doesn't all proofing benefit from humidity?
good bread, sauerkraut and yogurt, sugar wash? here I come
Any thought for doing same thing but a cooling box? I’d like temps around 65-68 (for making sauerkraut). It’s hard to get that temp in south texas.
Hi Charly. Thanks so much for this tutorial. I just order all components except the styrofoam box. Question: could I use an ‘Commercial Insulated Food Delivery Bag’ (I like that because it is collapsible.) or a cooler (that I already have)? Looking forward to your answer.
Yeah either of those should work! As long as they're insulated and large enough to fit the components, they should be fine.
@@TheRegularChef - Thank you very much for the quick reply.
Which of these will be more efficient for both cold and hot temperatures?
How long would it be safe to leave on? If I wanted to make black garlic, could I leave it on 60° for 6 weeks
For bread proofing, if the dough is covered loosely in plastic wrap, is any more moisture needed or do you think the setup as-is in the video will suffice?
This setup will suffice! That’s the way I usually use it. And if you’re making a recipe
That really does need to rise in a moist environment, then you can cover the dough with a damp towel rather than plastic wrap
I don't suppose you know what breads would require some sort of humidity control in addition to all this? I kinda want to try making Shokupan - real light and fluffy Japanese bread but just wondering if your setup would work for that 🤔
Does it work when you put your dough on your desire room temperature when you are outside during winter ?
Because i need to put my dough on room temp. When im selling pizza outside during winter.
If i don’t put it on room temp. The dough will be dry and hard to stretch
I need some solution
Thank you
Is this safe to leave this diy proof box unattended (I.e while at work ) , does this pose as a fire hazard ?
How does it cool to maintain a steady temperature?
can you use a big thick card board box for this?. i dont have a Styrofoam box but i have a thick cardboard box
Good
Hi, can we actually make a box like this that will maintain room temperatures in the range 65-75 F. I need to proof doughs, but I live in a hot region. So, I need a box that can maintain 65-75 F temperature. is it possible?
exactly what temperature control do i need....make and model please
Thanks for your great idea . I wonder if the hitting mat produce an unpleasant smell in the box?
No problem, no I haven't noticed any unpleasant smells with mine!
Thanks for your information. I still have a question. Can this proofing box still create a warm fermentation environment in winter?
If you’re keeping it indoors, it should do well at any time of the year. I’m not sure how it would work outdoors during the winter, but I would think it should still be okay since the styrofoam box provides insulation.
I've been looking for the parts but the seed mats only go to 86. I need 110 for salt rising bread. Do you think it would get that warm inside the box?
Can you have this setup using the oven?
Dear The Regular Chef, I am going to buy all the parts for this box. But the fear I have is that I kind of have doubts about the temperature control inside the box. Is this the box you use for your bread? I want this box to proof bread, to ferment natural yeast from grape juice, to make vinegar, to make yogurt, etc etc. All these things require a certain and constante temperature, and I just need to hear from you, that you asure me it is going to work. Thank you very much for your kind response!
Yes, the temperature controller is very precise. I've used it for bread-making, yogurt, pickles, and several other fermented fruits and vegetables.
@@TheRegularChef Thank you so much for your response. God bless you!
When you have reptiles and have almost everything you need for this
Slick!
Nice
Nice.
Did you ever consider making a notch for the cord for a better seal?
Haha yeah I've considered it, but just haven't gotten around to it yet. I just sort of let the cords form their own notches as they compressed the styrofoam.
You remind me of Ethan Cheblowski
The more I think about it the more I like this idea to proof the dough. im going to check walmart or target to see if they have one in these dimensions. , I used to use water and or steam under the pan in the ove with the light on but could never really maintain the heat. One what is the ideal fermentation temperature for yeasted bread?
It depends on what type of bread you're making, how you want it to taste, etc., but generally I proof mine around 85F. That's a bit on the higher end though, so anywhere from about 78F to 85F is typical.
@@TheRegularChef thanks they have a mat with a thermometer. usually white or wheat. sandwich loafs. so this should be enough. I am ordering it tonight. I ordered the mat. ill get the cooler tonight. Any other cooler suggestions?