Brød & Taylor Folding Proofer

We had quite a light show last night, a good rain and no tornadoes… I call that a good night!  Cosmo and I didn’t sleep though, so I decided to shape my neglected sourdough rye and put in the proofer at three o’clock this morning.

Speaking of which, Christine’s comment a week or so ago on using a proofer had me doing some research and I ended up purchasing a Brod and Taylor folding proofer.

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I’ve only used it twice, but I’m happy with the results.  Of course I was happy with my results of proofing either in the fridge or on the counter too, but further experimenting will be needed.  It has wonderful reviews!

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I let my dough proof at seventy eight degrees for about three hours this morning.  It rose nicely!  I didn’t get any oven spring at all though, but it still has a decent crumb, and the flavor is wonderful!

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The combination of sourdough, rye and toasted walnuts is most pleasant.  I’m going to start another batch today, but this time I won’t neglect it!  I’m also going to bake Jim a banana cream pie!