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That $300 proofing box was worth every penny in January
I run a small bakery out of my kitchen in Minneapolis. Last winter my dough was taking 6 hours to rise because the house sat at 60 degrees. I finally dropped $300 on a decent proofing box and it cut my rising time down to 2 hours. The temp control is way more steady than my oven with the light on. Anyone else using one, or do you have a cheaper setup that works just as good?
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the_wade1mo ago
Did you name it yet? For $300 I'd be putting a little name tag on that thing and introducing it to guests like it's part of the family. Honestly though, 6 hours down to 2 in a Minneapolis January is no joke, that's basically getting your whole morning back. My cheap trick was a cooler with a jar of hot water in it, which worked fine until the water went cold and my dough just sat there judging me.
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