Brød & Taylor Folding Proofer & Slow Cooker

Brød & Taylor Proofer Accessory Shelf with Folding Legs

$39.99

6 in stock

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You can proof 2 x 1kg Banneton Bowls or 4 x 750g Oval Bannetons with the extra shelf capacity. Rack has fold out legs for easy storage.

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Creates a second level in the Proofer 10cm higher. Ideal for proofing two sheet pans or four loaf pans.

Legs are held in open position by clips that keep them from damaging loaves on the lower shelf when placed in or removed from proofer.

With the extra shelf capacity, you can proof 2 x 1kg Banneton Bowls or 4 x 750g Oval Bannetons.

This accessory supports the Folding Proofer from Brød & Taylor From the early days of “what the heck is that?” the Folding Proofer is now beloved by countless bakers who sing its praises. And not just for bread.

Features:

Dimensions: 32 x 38 x 10 cm (Opened)
The rack has fold out legs for easy storage.

The folding proofer, was a novel home-made gift from Brod & Taylor’s founder, Michael Taylor, to his elderly mother-in-law. She needed a reliable way to rise bread in her small – often cold – South Dakota kitchen. Requests from other bakers soon followed. So began his quest to develop a proofer that could be built for everyone. And of course, it had to fold for easy storage. A seemingly endless process of designs, prototypes and tests finally led to the first Folding Proofers hitting the market in 2012.

Support for José Andrés’ World Central Kitchen: A portion of Brød and Taylor sales help fund World Central Kitchen and their mission to help communities and economies using the power of food.

The Importance of Temperature Control for Baking Bread

Maintaining consistent temperatures is critical for creating consistent results when it comes to making bread. Especially when you’re working with sourdough. From the time you start mixing your ingredients to proofing and baking your bread, controlling dough temperature gives you more control over your bread’s texture, flavour, and production time. Even your starter needs a stable environment.

When you have the bread making tools to control temperature, it is easier to predict and control fermentation and proofing. Sourdough and regular bread are created with a complex culture of bacteria and yeasts. Temperature affects how these organisms consume sugars, creating the rise and flavour of the dough. If your dough is exposed to fluctuating temperatures (a drafty kitchen or varying temperatures in the summer and winter), your results won’t be consistent. Too cold, and the dough will lack both the CO2 required to create a rise and fermentation to create flavour. Too warm, and the yeast may eat all of the available sugars with nothing left for the second rise or to create a crispy crust.

In short, skilfully manipulating the temperature during the proofing stages allows you to control the process, making your bread more, or less, sour. This also gives you the ability to produce a predictable flavour, crumb, and crust every time.

What About Straight Bread?

Straight breads use a method in which there is no long, bulk fermentation. Instead, all ingredients are mixed to full development right away. The shorter rise means there is not as much time for the yeast and bacteria to grow and develop a full, complex flavour. This makes a proper rise extremely important — and depends on the ability to maintain a precise temperature.

For more information on the importance of temperature for bread making, we recommend these articles from The Perfect Loaf and True Sourdough.