Brod & Taylor FP-201 Instrucciones página 7

FP-201 Dimensions:
Inside box (open): 37.5 cm x 32 cm x 20 cm high
Outside body (open): 46 cm x 37 cm x 27 cm high
Outside body (closed): 46 cm x 37 cm x 6.5 cm high
Temperature Range: 21 - 49C
Maximum capacity: Two "large" loaves – approximately 0.9 kg dough each (1.8 kg.
total) from recipes with about 250-375 g of fl our per loaf. For yogurt making, eight jars
that are 20cm tall (or less) and hold a liter (or less) each will fi t in the Proofer.
This product is intended for interior household use only, in an operating environment of
16C or greater.
Voltage: 220-240VAC, 50Hz (200W)
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 fi lled 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 5-10 minutes
to come up to temperature.
Selecting a Temperature. There is a range of temperatures that work well for bread
dough, and if the recipe or book you are using specifi es a temperature, consider using that.
• Sourdough often benefi ts from fermenting at a temperature of 27-30C in order to
give the wild yeast a boost.
• Commercial yeast is more vigorous, so dough made with it benefi t from a lower
temperature that promotes fl avor development, 24-26C.
• Rye fl our has weaker gluten and higher enzyme activity, so higher Proofer
temperatures are appropriate (27-30C) to shorten fermentation time 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 proofi ng.
• In a hurry? Mix the dough with lukewarm (32-38C) water and ferment at up to
30C. However, we do not recommend going over that temperature as the yeast
can produce off fl avors.
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, such
as an overnight (12 hours) biga or pre-ferment, it is safest to cover the bowl or container.
Page 7