Warm, Full Rise — Delicious Flavor

A Proofer allows you to create the best flavors and textures in homemade bread. Select a lower temperature to get the benefits of a long, slow rise. The one ingredient the Proofer allows in your bread making is time. This is why professional bakers insist on commercial proofers. They understand the time it takes to develop enriched flavors and textures. To see how a well-fermented dough can produce wonderful flavor, try our easy No-Knead Bread or Focaccia.

A Proofer also helps customize flavors in sourdough. Favor the yeast and limit acid by fermenting at 70-75 °F / 21-24 °C, or bring out your culture’s natural acidity with a warmer temperature 85 °F / 30 °C. The Proofer’s accuracy will help prevent damage to wild yeast, which are far more sensitive to heat than commercial yeast. Great flavor, consistency, and control are yours with the touch of a button. Try our pleasantly tangy Country Sourdough recipe, or see our full article on how to promote or limit acid in Sourdough.

Great Textures, Even with Whole Wheat or Gluten-free Loaves

A Proofer helps breads achieve the best structure and crumb. Rising stretches the dough and contributes to the gluten development which is necessary for good structure. Being able to control the temperature of the final, shaped proof means there is less risk of over or under-proofing.

Whole Wheat Breads. Make whole grain breads at home without additives, dry, or mealy textures. A warm and controlled rise in the Proofer creates optimum flavor and the most open texture possible with whole grain flours. Bring out the best in your favorite recipe or try our Buttermilk Seed Bread. It is packed with whole-grain real food nutrition.

Gluten-free Breads. Gluten-free bread rises beautifully in the Proofer. It is the perfect tool for anyone looking to make a more delicious, wholesome and affordable alternative to specialized commercial products. Our Gluten-Free Currant Oat Bread recipe is made of whole, nutritious ingredients. The recipe includes no odd-tasting flours or refined starches.