"Fred" > wrote in message
. net...
> 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?

I don't find that I need a proofer unless I want to speed up the process.
You get better bread with a slow rise in a cool place. You can rig a
proofing box in a number of ways. 1) put a 11x14 pan of hot water in your
oven, place the dough in a bowl, and close the door. 2) bring a 4 cup
measure of water to a boil in your microwave, put the dough in a bowl, place
in the oven, close the door. 3) Put the dough with a pan of hot water on a
tray and invert a large plastic storage bin over it. 4) put a jug of hot
water in a picnic cooler with the dough and cover.

You get the idea. You just need a way to trap warm, moist air. Many newer
ovens have a "proof" setting. That turns the convection oven on at a
temperature of 100F. They usually recommend that you add a pan of boiling
water for moisture.