First, I just wanted to let everyone know that I did finally hear from the contest winner so the contest is officially over. Thank you all so much for your participation and feedback, I am still processing it all.
Second, I know I should be in bed resting but I have all these posts I have done all the work for that just need to be written up so I am hoping by doing so it will ease my mind without putting my health at risk.
When I received my new Brod & Taylor Folding Proofer the logical choice for testing it was bread. I could not wait! It had been months and months since I baked some bread so I went for it (two weeks ago, before I got pneumonia).
I wanted there to be moisture in the air and the booklet said to add 1/4 cup water to the water tray and set the proofer to 85F.
I tried following their recipe for Country Wheat Sandwich Bread but went off the foodie map. This is how I made it. I mixed together 3 1/2 regular flour with 3/4 cup whole wheat flour and 1 1/2 tsp salt.
In a measuring cup I combined 1 1/4 cup warm (not hot) water with 1/4 cup warm (not hot) whole milk and 2 tbsp sugar. Then I added 1 1/2 tsp old fashioned yeast. I let it sit for ten minutes and then added it to the dry ingredients along with 2 tbsp of softened unsalted butter.
My dough was so dry! So I added like, I don’t know, almost another cup of warm water until the dough finally came together. My flour is always so super dry!!!
I brought everything together with the paddle attachment and then switched to my dough hook. I let it knead the dough on the second or third setting for ten minutes. I try and remember to continually check in on the bowl to make sure it doesn’t getting wedged. Which it did a little, darn it. Trust me, you don’t want the bowl to get stuck on there!
After 10 minutes I put the dough in an oiled steel bowl and put it at the bottom of the proofer. It did not say to use the wire rack so I didn’t. I closed the lid and let it proof for at least an hour and sure enough, it got all nice and puffy!
I put the dough into an oiled loaf pan, flipped it over and then shaped it to fit. Once again I put it back in the proofer.
I took it out after around 50 minutes and wow, did it ever rise!
I put it in a preheated 350F oven for around 35-45 minutes until it turned nice and golden brown.
See how big it got?! It’s funny. My sister Shannon thought this product was called a “poofer” which I thought was adorable but after looking at this loaf, I am beginning to think I might called it that from now on!
It sliced so beautifully, perhaps the easiest and lightest bread I have ever sliced before.
There was only one problem though, it was so poofy it did not fit into my toaster, LOL!
I have some other tests for the Brod & Taylor Folding Proofer but at this point in the game, I could not be happier with it. Yes, it is a bit of a beast when it comes to its size but it made one of the best loaves of bread I have ever had. Loving it so far!