Proofer Pro

Skeptical but now love it for batch and Bannetons

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🙄

Worth it and LOVE IT!

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!

Great proofer

after about 3 weeks of testing the proofer on both proofing and retarding, I have to say that im impressed with how well it performed going from one to the other. had to change up my retarding times a bit as I was using a home fridge before that ran a bit cooler. only problem so far is to find containers that will fit, would be good if they come up with a line specifically mede for the measurements and internal rack structure.