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I don't bake bread much anymore, but when I did, my winter kitchen temps were pretty low for proofing. I just saw this and thought it was interesting.
"Brød & Taylor Folding Proofer makes wholesome, made-from-scratch baking easier than ever with an optimum proofing environment plus easy storage. Set it lower for a longer “cool rise” or turn up the heat to give your yeast a boost on a cold winter day. A large window gives you a full view of the spacious interior where your largest bowl or full sized loaves fit easily. There’s no need to cover your dough as the included water tray keeps humidity at an optimum level.
The Brød & Taylor Folding Proofer creates a consistent temperate environment for rising your favorite yeast dough recipes. Whether you’re baking sourdough, gluten free, whole grain or traditional recipes – your home kitchen can now perform up to professional standards. No more improvising with unreliable, dangerous, inconvenient or oversized substitutions.
In fact, you can even use this multifunctional kitchen tool to make wholesome home-made yogurt, temper and hold chocolate, and even keep chips, crackers and cookies crisp longer."
darius - when I bake bread, I let it rise in the oven. Warm oven to the "warm" setting. Turn off the oven, place covered bowl in oven and let dough rise.
My only thought with the device you showed is whether the plastic gets warm. I'm always cautious about plasic wandering into my food and try to avoid using it whenever possible.
I try to stay away from it too, and I think Laurel is also concerned about that. But I just forwarded your info to a friend who is on a bread-baking binge right now because her house is too chilly for her dough to rise in the winter!
