Tim – Edina, MN

Just received the test proofer. I set it up in less than two minutes. Can’t ask for much more than that. Flipped through the instructions. Clearly it is designed for an experienced consumer, but no suggestions for usage seems too limited. Thanks again for the opportunity. It’s hard to find a warm spot for proofing in January here in Minnesota. I’ve resorted to space heaters and hot showers to get my bread going. No more!

I got a chance to put the proofer through its paces this week. I finished building my wood oven in the backyard so it was a perfect time to make pizza. I made two batches, one with a Caputo 00 pizza flour and one with standard bread flour. Both rose beautifully in the proofer. For fun I even froze two pieces and proofed them from frozen. They also came out well. Overall, I’m really enjoying it. For my next adventure with it, I’m going to make kvas, a Russian drink made from fermented bread and malt. It has to be fermented in a warm place and the proofer will be perfect. I’ll let you know how it goes and try to snap some photos.