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Customer Reviews
Based on 7 reviews
86%
(6)
14%
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G
I upgraded from the other proofing box that folds. This new one saves me space in my fridge. This was a gift from my dad. Just love that I can use for bulk fermentation and cold retard. I also am using it to dry out my proofing baskets as well with the heating element.
GG, we're dough-lited to know the Proofer Pro is working out so well for your cottage bakery!
E
When the Sourdough Home came out, I found myself wishing for a proofing solution with the same quality build. We have the collapsible one, but I always found myself proofing in the oven and in the fridge at less than optimal temperatures. I've had the Proofer Pro for a little over two weeks, and it has really made baking easier. All of my go-to containers and pans--even the 2L Cambro-- fit perfectly.
I made amazing English muffins with precise bulk warm and overnight cold proofing plus used the Proofer Pro to bring them up to temp to cook in the morning. It worked similarly well with cinnamon buns, too. No more taking up space in the fridge! I even used it yesterday when I made 8 balls of pizza dough to be able to use one the same day. ( I make a large 8-ball batch with .002% yeast and keep the balls in the fridge for pizza on demand. It gets better as it ages.) Overnight focaccia is next.
I wonder whether it's possible to use the Proofer Pro to maintain butter at the proper temperature for lamination. I usually have the issue of the butter being too cold and breaking due to living in a cooler climate.
I also appreciate the helpful conversations I had with Customer Service, who provided detailed answers to my pre-purchase questions.
Ellen, we're dough-lighted the Proofer Pro is fitting so perfectly into your baking routine - from English muffins to cinnamon buns to pizza dough, it sounds like it's earning its keep every single day! For your butter lamination question, a good starting point is around 55°F, but every butter and recipe can vary, so give it a test and let us know how it turns out!
T
As a brand-new baker, I never expected to fall completely in love with sourdough. I’m less than two months into this journey, and honestly, I’ve already trashed more loaves than I’d like to admit. But I didn’t give up.
I already owned and loved other Brod & Taylor products, so when the Proofer Pro came out, I knew I had to have it. After just one use, I baked my best loaf yet. I could cry… honestly, I did cry.
There’s something so special about finally seeing your hard work pay off after so much trial and error. Even as a beginner, this product gave me so much more confidence and consistency in my baking process.
I’ve only used it once so far because of pre-planned travel, but I genuinely cannot wait to get back home, start baking again, and continue growing in my sourdough journey with the Proofer Pro by my side. Thank you for creating products that make beginner bakers feel capable and excited to keep learning.
Tevi, we're dough-lighted the Proofer Pro helped you bake your best loaf yet - those happy tears are the best kind of bread story and we are thrilled to be a part of it! We can't wait to hear about all the beautiful loaves ahead of you!
T
I usually bake four 1 Kg Sourdough loaves at once. Retarding 4 Bannetons in a home fridge overnight was a continuous problem. I was skeptical that 41 F would work but actually it is better. Plus I bulk ferment on it for 3 hrs now at 78 F put in Bannetons set for 3 more hours at 78 then cool to 41 F overnight. Much more convenient since I used to bulk ferment for 6 hrs then directly into fridge with Bannetons. Also works great for big pans of Foccacia at 78 F for 3 hrs. I love it. I now use the new sourdough maker to have levain ready then use this nice gadget. Luckily I have $$ for my hobbies! Money can’t buy love but sourdough gifts to neighbors comes close🙄
Tracy, we're dough-lited to know the Proofer Pro has won you over, and enables you to share the sourdough love with friends and neighbors!
C
I didn't know I was going to love the ProoferPro THIS MUCH! I used to have the folding proofer and use it all the time, but now I use the Proofer Pro way more because I use it for cold proofing as well. I don't need to find weird spots for my bread in the family fridge, where my kids always smudged them with something. I love that I can cold proof at 41F, my bread always comes out perfectly ready to be baked. When I used my regular fridge I had to give the bread a little while before baking it, but not any more! I highly recommend it. I know it's pricey and that it is pretty big, but if you make a lot of bread and bakes often, I promise you won't regret it!
Maria, we're dough-lited to know the Proofer Pro has solved your refrigerator dilemma! Thank you so much for all five stars, and we would love to see photos of your bakes!
Products with a Purpose: our mission to make an impact.
Support for José Andrés' World Central Kitchen: A portion of Brød and Taylor sales help fund World Central Kitchen and their mission to help communities and economies using the power of food.
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About Us
In a small town in Western Massachusetts, Brod & Taylor was founded on a passion for making wholesome food from scratch. Our products transform this often challenging process into a simple pleasure - blending innovative design with simplicity, affordability, and outstanding customer support.
