Recipe - How To Make A Proofing Box

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To make the ÒProofing BoxÓ:

Quoting "Worldwide Sourdoughs From Your Bread Machine" by Donna Rathmell
German and Ed Wood, "To really make a sourdough sing, it needs a warm
environment after it comes out of the refrigerator. The ideal is 85 to 95
degrees . . . The best solution is to fashion a 'proofing box'. Seek out
an ordinary styrofoam cooler, the bigger the better. Throw away the top,
turn it upside down and cut a hole in the middle of the bottom just big
enough to admit a standard light socket. A 25watt bulb should maintain the
correct temperature. If you want to get fancy, put a light dimmer switch
on the cord and you can regulate the temperature precisely."

Now, I use my proofing box to rise the dough once I have formed it
into a loaf and put it in a pan. Check the loaf every half hour or so, as
it may overrise and drip down the side of the pan. Yes, I've had LOTS of
experience with this. You want it to be a nice round dome when you bake it
(in the oven). I bought a light socket already wired to a cord and plug at
a hardware store. It even has a dimmer switch already installed. This
works well for me. Good luck, and let me know how it works for you!

From: benford@cts.com (Susan Benford)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Worldwide Sourdoughs From Your Bread Machine