These are my personal notes about this product:
I cannot speak highly enough about this Brod & Taylor proofing oven! I live in a cooler climate and during fall, winter and spring the environmental temperature in my house below 79°F. This was causing the bulk-rise phase of my sourdough to take 10 to 12 hours. Since I make sourdough weekly, these long bulk rises were becoming very inconvenient to my busy schedule. After purchasing, I set the proofing oven to 82°F, placed my dough inside and viola! The previous problem was solved and the bulk rise phase completed within 4 to 6 hours. Much time has passed and I still use this proofing oven with consistent results.
Perhaps you are short on counter space like I am. No problem! Another quality that makes this proofing oven a fantastic investment for the avid bread baker & fermenter is that it easily collapses for storage and slides into a cupboard when not in use.
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