So, I've seen cooking shows where pros would be making bread and they'd knead something then toss it in 'the proofer'. I assumed these were the province of pros. WRONG!!
I bought a slow cooker. Wait, I mean a bread proofer. OK, it actually does.... both.
I bought the Brod & Taylor Proofer & slow cooker. (https://brodandtaylor.com/collection...er-slow-cooker)
WTF you say? It's basically a big box with the bottom having a heating element. Over that you can place the wire rack it comes with and, if you want humidity, a small water pan. The above link has some pics and I'll do others soon, but there are several interesting things about this.
You see, I live in Seattle and in the winter, I keep the house at about 60F. I work at home, but use a space heater in my office... No point in heating the whole house. Well, 60F means VERY slow rises for bread. I can do the "place in oven with light on" thing but that can get up to 90F and isn't easy to control.
This thing can keep the inside of the box at 76F if I want. Or it can go up to 195F. I measured the temp with my Smoke prob and it's within a degree or so of what the thermometer on the B&T says.
As we speak, some starter I just fed is in there. I'll do a bulk fermentation later. But something occurred to me... since this seems very precise, I should be able to do a "dry sous vide". Reverse sear with the steak at precise 130F, then sear. No overshoot because I was reverse searing in a hotter oven, etc.
I bought a slow cooker. Wait, I mean a bread proofer. OK, it actually does.... both.
I bought the Brod & Taylor Proofer & slow cooker. (https://brodandtaylor.com/collection...er-slow-cooker)
WTF you say? It's basically a big box with the bottom having a heating element. Over that you can place the wire rack it comes with and, if you want humidity, a small water pan. The above link has some pics and I'll do others soon, but there are several interesting things about this.
You see, I live in Seattle and in the winter, I keep the house at about 60F. I work at home, but use a space heater in my office... No point in heating the whole house. Well, 60F means VERY slow rises for bread. I can do the "place in oven with light on" thing but that can get up to 90F and isn't easy to control.
This thing can keep the inside of the box at 76F if I want. Or it can go up to 195F. I measured the temp with my Smoke prob and it's within a degree or so of what the thermometer on the B&T says.
As we speak, some starter I just fed is in there. I'll do a bulk fermentation later. But something occurred to me... since this seems very precise, I should be able to do a "dry sous vide". Reverse sear with the steak at precise 130F, then sear. No overshoot because I was reverse searing in a hotter oven, etc.
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