On 17 Jan 2004 at 2:35, Fred wrote:

> I learned how bakers proof bread at the culinary school today. I had
> a chance to use the big wet warm cabinet called a proofer. How do you
> do it at home? Do you just wait longer in cooler temperatures or is
> there some good way to produce the effects of a proofer in a home
> kitchen?

There are lots of ways.... you can cover the bread with oil (a thin film),
saran wrap, or a wet towel and put the bread in a warm place. The big
goals are to keep the bread from drying out, and then keep it warm.

A good place is in an oven with a pilot light or the oven lamp on.
Check your temps though, the oven can get too warm.

Some people use sweater boxes as the seal well. Others use
styrofoam coolers with some hot water in them.... lots of choices
here....

Mike
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Mike Avery

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