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Notify me when its in stockPortable Dough and Yogurt Proofing Machine
The Brod and Taylor Dough, Yogurt Proofing Machine and Slow Cooker meets your proofing machine needs and slow cooker expectations all in one! Thanks to its temperature control and humidity function, it provides an excellent way to raise and ferment foods like leavened bread dough and yogurt. In slow cooker mode, you can enjoy delicious one-pot meals using a pot.
It is ideal for making a variety of probiotic super foods like yogurt, tempering chocolate, soft cheeses, cultured butter, kombucha, tempeh, and kefir.
When used as a dough proofing machine, it serves to activate the yeast at the ideal temperature and humidity, preserving and raising the bread dough at the correct temperature.
The Dough, Yogurt Proofing Machine and Slow Cooker can be used as a kombucha or yogurt proofing machine. It provides the ideal environment for kefir, kombucha, or yogurt, which needs to be fermented at a constant temperature. It can be used as a proofing machine for these types of fermented products.
By placing your pot inside, you can turn the device into a slow cooker. Without requiring a special container, you can achieve the taste of slow-cooked meals with the Brod and Taylor Slow Cooker using your home steel pot.
How to Use the Dough, Yogurt Proofing Machine and Slow Cooker?
The Brod and Taylor Dough, Yogurt Proofing Machine and Slow Cooker, which stands out for its ease of use, becomes ready for use by easily opening its folding wings. Temperature settings can be made degree by degree via the control buttons used on the front panel. When making dough proofing, the grill and water tray are used, while for the slow cooking function, only the aluminum base is needed; for yogurt proofing, having the grill is sufficient.
If you are going to perform dough proofing, you need to add a sufficient amount of water to the water tray. After placing the grill over it, you can place the dough you will proof in a suitable container. (At this stage, you should choose containers larger than the un-proofed volume of the dough, considering that the dough will rise.) Then, close the lid of the proofing machine and set the appropriate temperature for the dough. At the end of the proofing period, you can immediately bake your fluffy dough!
If you are going to use the slow cooking function, you need to remove the water tray and grill inside the machine and use the aluminum panel. After placing your suitable steel pot on the aluminum panel, close the machine and set the temperature. You can be sure that the slowly cooked food will offer an incomparable taste with its own juices.
When using it as a yogurt proofing machine, you should place the foods to be proofed on the grill section of the device, inside a container. After setting the temperature of the closed machine, you can create perfectly textured yogurts.
During dough proofing, make sure the water tray is placed flat for maximum humidity efficiency, thus the tray is positioned correctly with the heat plates. You can provide the best humidity support for the dough.
Things to Pay Attention to When Using the Dough, Yogurt Proofing Machine and Slow Cooker
You can get the best result by using a thick flat-bottomed stainless steel pot during slow cooking. You can also use cooking tools with heat-conducting metals like aluminum at the base. It is possible to use plain or enameled cast iron pots with the device. You should not use ceramic containers for cooking.
If you are using cast iron pots, the heat efficiency may decrease. To achieve the highest temperature in cast iron pots, you can wrap the cooking container with an aluminum foil layer. You can cook meats cooked at high temperatures better in cast iron pots with aluminum foil. (Avoid direct contact of foil with food.)
Always preheat the Brod and Taylor dough proofing machine for about 10-15 minutes (maximum 30 minutes) before the bread proofing process, and make sure there is water in the tray below.
The product only has a heating function. It can be safely used at room temperature. In very hot weather, it does not cool foods that need to be proofed warm. Therefore, if you experience problems, you should lower the room temperature. When using the device in very cold environments (below 13 degrees), you should program the desired temperature a few degrees higher.
For long-term fermentation (like yogurt), the product gives better results when in a closed container. However, in the dough proofing process balanced with humidity, it is sufficient for the proofing machine to be closed; you do not need to cover the dough with an additional lid.
When proofing dough, be sure to use the water tray and grill. You should operate between 21-35 degrees with open containers.
When using it as a yogurt proofing machine, using only the grill is sufficient. You should remove the water tray. You should operate between 21-49 degrees and use closed containers.
For the slow cooking function, you should remove both the grill and the water tray. You should perform cooking using only the aluminum panel. When cooking in the device, which can heat up to 90 degrees, the pot lid should be closed. The device, approved for unattended use, can be operated for a long time continuously.
