Traditional Proover

Kiwi Artisan Ap...

Kia ora Everyone!


A bit of a strange question. Is there such thing as a tradtional poofer? or a earlier design opposed to the modern commercial proofers? Or could anyone suggest how to make one?


any advice would be appreciated!




112 users have voted.


Antilope's picture
Antilope 2013 November 13

This works to incubate yogurt, keeps a container at 100-F (38C), it would probably work to proof starter or bread dough. Place jar of starter or covered bowl of dough on top of crock pot (slow cooker) to keep it warm (crock pot interior temps run at 180-F to 205-F - 80C to 95C) . The rising heat keeps the yogurt, starter or dough warm.

Fill the crock pot half full of water. Place temperature setting on LOW. Put the crock pot lid in place, up-side-down (inverted). Place a folded dish towel on the up-side-down crock pot lid. When crock pot heats up, place covered bowl of dough or jar of starter on the towel. The rising heat should keep it warm, but not too warm. After the starter or dough warms, take its temperature. If it's too low, turn the crock pot to HIGH. If the starter or dough temperature is too high, add another folded towel or two under the bowl.

Crock pots are made to run for hours and hours like what's required for the task here, digital models have timers. Some models have WARM, LOW and HIGH settings.

petanque 2013 November 14

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My thoughts are that traditionally the bread would have been dry proved.


This involves placing the dough at room temperature and when it is ready you bake it.


I would imagine that bakeries have always been warm to hot places.


Modern provers allow a lot more control and so better scheduling of baking and the ability to have short proving times.


Given patience good yeast products can be produced without one however most commercial baking has some sort of schedule in that the bread has to be made in time to be delivered or for when the shop opens.

lisa66cam 2013 November 22


Have you thought of using the new Brod & Taylor bread proofer that is now in Oz. I have just ordered mine from The Peppermill cookware store in Melbourne and can't wait for it to arrive.

Hope it is as good as the blogs I have read say it is.


Happy baking



Chow 2013 December 3

I've made a couple of proofers.

The heart of the unit is a temperature control unit. You can get one that needs plugs put on it on ebay for under $20 or one set up as a reptile tank heater for around $30-40.

I've used them to run simple fan heaters. My home proofer is a bunnings plastic green house - the small four shelf one used for raising seedlings.  When I'm in public performing I use a plywood box we made. 

To keep the humidity up i point the heater downwards over a tray of water - this is essentially dangerous and should not be done. The other system I use that works really well is putting a room humidifier (vicks or Hippo brand) in the box as well. 

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