Folding Bread Proofer and Yogurt Maker by Brod & Taylor

Utilisé pour faire lever la pâte à pain à la bonne température, il remplit très bien son rôle.

This is a great product! Yes, it is mostly plastic, but this is 2017, not 1957, and plastic has come a long way since then. It is sturdy, fits together well, and does several tasks wonderfully. As a slow cooker/simmer-er (not sure about that last word) it is fantastic! Get the sauces, chili, beans up to a boil, and pop them in this and your worries are over. No sticking, no stirring, just perfectly cooked dishes! Much better than I could do on the stove stirring every couple of minutes. As a bread proofer, it is a piece of cake. Place some water in the pan, (Which by the way, does not have razor sharp edges. I suppose if you pushed hard enough and went really quick you could manage to cut yourself, but you could do that with a piece of paper too.), drop the rack on, set your bowl or pan of dough on it, close the lid, and watch it go. You get a nice even rise with the drafts kept out by the fairly thick sides and top, and the temperature nice and steady (checked that with the infrared gun). You don't need to cover the dough either, the water in the pan it moist. Although it was unplanned, the yogurt making function has been the most common usage hereabouts. The booklet that accompanies it has a very good recipe/instructions for using "store" bought yogurt for the starter, and it works very well. However, using the starter from Cultures for Health, I found that you get a better result if you follow their (CFH) directions (different times and temperatures). One lovely thing is that CFH recommends keeping the milk at 160~180F for 30 minutes for thicker yogurt. Easy-peasy with this device. Get the milk to 180F, and put it in the proofer on slow cook mode. Here is one discrepancy if found: with the slow cooker temperature set to 195F, the highest the milk would maintain was 171F. (Monitored this with a ThermoWorks ChefAlarm). It was still within the range, so no problemo. Another thing of which I am unaware of the cause, is that the temperature of the yogurt culture when put into jars and the placed in the proofer, rises, even though the temperature of the interior of the proofer remains fairly constant. (I chicken out and drop the setting on the machine to compensate. One day I'll get brave and let it go, it works for the store bought yogurt, so maybe it's okay.) This is a great versatile product that uses less power than the maximum listed (checked that with an ammeter/watt meter). I am really, really pleased with it!

Great product! Easy to used, Working extremely well Very Satisfied! I will recommend this product to every breads lovers. Michel Desjardins

It is an amazing instrument helping me to start a sour bread starter and rising the dough after it is being mixed. To make a sourdough starter you need to keep the mixture of the flour and water in the constant humid warm temperature for up to 3 days. This genius instrument is exactly what I was looking for! It makes all the proces a joy ride. Have not tried it for anything else yet. The difference in the set temperature and the actual one (in my case*) is about 2-3 degrees in Celsius. So I need to set 2-3 degrees higher to what I require in order to get the correct required temperature inside of the "incubator"... After the dough has been mixed it is a great place to put your future bread to rise. Loving it! Makes my journey of making the sour bread a joyful ride full of pleasure. Genius!

Buon articolo, ma forse un po' troppo costoso per la tipologia di apparecchio e i materiali utilizzati.