Cookbook:Proofer
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A proofer is an appliance that is commonly used in bakeries to make bread rise before baking it. Proofers are usually set to keep the bread dough slightly warmer than room temperature, so that the yeast expands at the desired rate. Proofers are used for both the first rise of dough in the mixing bowl (called first rise, first proof, bulk fermentation, or bulk proof) as well as the subsequent proofing of the dough after it has been shaped and placed in loaf pans or on baking trays (called proofing, or sometimes second rise).
Commercial proofers can be large enough to walk into and hold multiple rolling racks filled with trays of raw bread dough, or they may be small enough to sit on the countertop. Commercial proofers control both temperature and humidity. For a slow rise, the temperature may be set to around 80 °F (27 °C) or even lower; for a fast rise, it may be set as high as 100 °F (38 °C). Slower rises are associated with better flavor.
For the home cook, a proofer can be mimicked in a variety of ways. On a warm day, simply setting the bowl of dough in a warm spot, covered with a lid or plastic wrap (to prevent the surface of the dough from drying out), is usually enough. On a cooler day, turning on a cold oven for about one minute, and then turning it off again, will create a slightly warm oven. Put the bowl of dough or the pan of shaped, raw bread in the oven and close the door before the warmth escapes.