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.
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!
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!
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!
