pdilley
Well-Known Member
- Joined
- 1/3/09
- Messages
- 1,393
- Reaction score
- 31
I finally got off my duff and went into the shed in the sweltering heat and completed building my dough proofing box.
o A large foam box re-used from shipping live animals (fish).
o A light bulb and dimmer switch assembly.
o Space next to the light bulb on the board to place a glass of water which provides humidity inside the box.
o An optional TempMate controller for precise temperature control when not used for the fermenting fridge or for the kegs fridge.
*Photos and even a movie can be provided for those who can not picture what it is like from the description given.
I plan on setting the dimmer switch down load and using the TempMate sensor to help me dial in a low temperature for manual rise mode when I don't have a free TempMate handy.
I looks very christmasy with the whole box lighting up like it does. I only had a 75Watt incandescent handy which heats up rapidly (about .2 to .3 degree jumps each sample from the TempMate) so I have no worries getting up to temp.
I wrote on the lid the "Commercial Bakeries" setting (home can use lower temps but this is what the Pros are listed as using).
38 degrees Celsius with 80% to 85% relative humidity in the box:
Doughnuts rise time is 15 to 20 minutes
Pizza Dough rise time is 30 to 60 minutes
Loaf of Bread rise time is 45 to 60 minutes
I plan on getting into a whole lot of baking now.
I don't have any decent flour to start with, just the crap flour from the supermarket but I am wondering what I should start to try making to give this proof box a spin?
I make a lot of home made pizzas using just Arabic pita bread bases so I guess it would be good to learn how to make really good home made pizza bases so that might be a place to start.
I already have built a stone flour grinding work bench! but still need to source some harvested wheat (probably a 3 hour drive to orange as a local ACT source crapped out when it came time to stand up to the plate to bat) so I will not get decent whole flour with full protein content for a while yet.
Does anyone have a good recipe or list of recipes to share?
Cheers,
Brewer Pete
EDIT: This box has a dual role. I will be making Sake brewing mould spores with it very soon so look for some exciting never before brewed Sake coming out of the ACT home brew scene! :icon_cheers:
o A large foam box re-used from shipping live animals (fish).
o A light bulb and dimmer switch assembly.
o Space next to the light bulb on the board to place a glass of water which provides humidity inside the box.
o An optional TempMate controller for precise temperature control when not used for the fermenting fridge or for the kegs fridge.
*Photos and even a movie can be provided for those who can not picture what it is like from the description given.
I plan on setting the dimmer switch down load and using the TempMate sensor to help me dial in a low temperature for manual rise mode when I don't have a free TempMate handy.
I looks very christmasy with the whole box lighting up like it does. I only had a 75Watt incandescent handy which heats up rapidly (about .2 to .3 degree jumps each sample from the TempMate) so I have no worries getting up to temp.
I wrote on the lid the "Commercial Bakeries" setting (home can use lower temps but this is what the Pros are listed as using).
38 degrees Celsius with 80% to 85% relative humidity in the box:
Doughnuts rise time is 15 to 20 minutes
Pizza Dough rise time is 30 to 60 minutes
Loaf of Bread rise time is 45 to 60 minutes
I plan on getting into a whole lot of baking now.
I don't have any decent flour to start with, just the crap flour from the supermarket but I am wondering what I should start to try making to give this proof box a spin?
I make a lot of home made pizzas using just Arabic pita bread bases so I guess it would be good to learn how to make really good home made pizza bases so that might be a place to start.
I already have built a stone flour grinding work bench! but still need to source some harvested wheat (probably a 3 hour drive to orange as a local ACT source crapped out when it came time to stand up to the plate to bat) so I will not get decent whole flour with full protein content for a while yet.
Does anyone have a good recipe or list of recipes to share?
Cheers,
Brewer Pete
EDIT: This box has a dual role. I will be making Sake brewing mould spores with it very soon so look for some exciting never before brewed Sake coming out of the ACT home brew scene! :icon_cheers: