Brod & Taylor FP-105 Manual De Instrucciones página 18

• I put bread dough in my Proofer and it doesn't feel warm. Is it working
properly?
If your Proofer was set to a cooler temp 75
when working properly. To test operation check for a warm feel when you quickly touch
the center of the aluminum base plate.
WARNING: Do not touch the heating plate when temperature setting is above 95 °F / 35 °C.
General Guidelines for Rising and
Fermenting Bread Dough in the Proofer
Prepare the Proofer. For bread dough, the Proofer should always have the water
tray filled one-third to one-half full with clean water, and the tray should be placed in
the center of the warming plate. The wire rack goes on top of the water tray. With the
sides in place and the lid on top, set the thermostat and allow the Proofer to pre-heat
for 5-10 minutes. Our bread recipe specifications have been written for the Proofer with
water in the tray and no cover on the dough. Covering the dough container with plastic
wrap can result in a warmer dough temperature and over-proofing.
Selecting a Temperature. There is a range of temperatures that work well for bread
dough, and if the recipe or book you are using specifies a temperature, consider using that.
• Sourdough often benefits from fermenting at a temperature of 80-86
in order to give the wild yeast a boost.
• Commercial yeast is more vigorous, so dough made with this type yeast benefit
from a lower temperature that promotes flavor development, 75-79
• Rye flour has weaker gluten and higher enzyme activity, so higher Proofer
temperatures are appropriate, 80-86
and keep the enzymes from degrading the dough too quickly.
• Cold dough that has been retarded in the refrigerator often needs an extra hour
(or more) per pound/500g of dough added to its rising time to allow the dough to
come up to temperature. Ideally, frozen dough should be thawed in the refrigerator
before proofing.
• In a hurry? Mix the dough with lukewarm water 90-100
ferment at up to 86
temperature as the yeast can produce off-flavors.
Covering the Dough. Most dough and shaped loaves will not need to be covered
while in the Proofer, as the water tray will provide the ideal humidity to keep the dough
from forming a crust. However, if using the Proofer for an extended fermentation at a
lower temperature range, such as an overnight (12 hours) biga or preferment, it is safest
to cover the bowl or container.
°
F / 27-30
°
F / 30 C. However, we do not recommend going over that
° °
F / 24 C it may not feel very warm even
°
C to shorten fermentation time
°
F / 32-38
°
F / 27-30 C
° °
F / 24-26 C.
° °
C and
°
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