Gear Essentials: Rising

Not terribly much here, and I’d never call a $150 folding proofer an “essential.” I just like it, is all, both for rising and proofing (proofing being the second rise just before baking). For rising you really don’t need anything more than a large bowl or pot and a cloth to cover. However proofing containers like those on the left there are quite helpful. The hash marks on the sides let you gauge how fast your dough is rising and to what volume. They have many other uses in the kitchen as well, like measuring large quantities of fruit or brining chickens. Trust me, you need some.

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17 Responses to Gear Essentials: Rising

  1. Kitty says:

    I wish I could find some of those plastic bins, I would use them for storing flour and stuff too! so many uses. *makes grabby hands*

    • rainey says:

      Check a local restaurant supply. And if you don’t have one in your vicinity, google “Cambro”. Great, affordable, really really useful stuff!

      • Kitty says:

        the local restaurant supply does not have the bins I want.

      • Kitty says:

        oh and not sure where to start given I’m in Sweden. I wonder if I should just ask a bakery to order stuff for me, I know when I lived in the states and worked at BK we got catalogs with what I would want now in them.

  2. ryan says:

    Where is the best place to get proofing containers? any recommendations on brand/sizes, etc?

  3. Sarah J says:

    I love the cambro containers. I also use them for storing flour, which I generally buy in 25 or 50 lb bags. I got mine at Smart and Final, but they sell them at restaurant supply stores or online. I use the 4 quart size (red lids) most often.

  4. if you’ve got the cash, and the want – You can’t go past an Excalibur 9 tray dehydrator which doubles (in my kitchen) as a proofing box.

    technically, it’s in my laundry because it’s bloody noisy, but it does the job AND dries every type of fruit and vegetable under the sun!

    also triples as a hotbox for growing those delicious yoghurt bugs… mmm mmm. worth every cent.

    • joepastry says:

      Dehydrator you say…cool. You go for those pricey gizmos, don’t you?

      But who knew you needed a dehydrator down under? I figured you just take the stuff out to Ayers rock, hang it out to dry for a few minutes and you’re done. The things you learn in the blogosphere!

      - Jim

      • unfortunately Uluru (as it’s called now :p) is approximately a 24hr drive (with no stops!) from where I live.

        so the dehydrator is quite useful ;) and the price? well, look at all the different things you can do!

        I also use it as a melt tank to melt my chocolate to the precise temperature I want (usually 45C) before tempering :)

        oh, and you can make jerky. but I haven’t convinced Mrs Down Under that dried meat is a delicious snack yet so we don’t make so much of that…

        • joepastry says:

          Hm. It seems Aussieland is larger than it appears on my office globe. Hm. Oh well, new plan…the dehydrator sounds great. I retract my previous snark.

          Regarding the jerky, you mean there’s a woman in the world that doesn’t appreciate chewy, desiccated slices of steer? I find that hard to comprehend.

          - J

  5. rainey says:

    I’m just making a loaf of Joe’s/Peter Reinhart’s Whole Wheat Bread http://www.joepastry.com/category/bread/whole-wheat-bread/ this morning so it jogged my memory.

    Know what makes a fabulous proofing box? Your automatic bread machine. It’s designed to proof dough. And when you remove the mixing bucket a loaf pan or even a small basket fits in there wonderfully.

    Probably heresy on a serious baking site such as this to say I use a bread machine but I have for more than 30 years. So long as I use preferments (great for incubating them too!) and shape and bake my bread by hand I get great bread with the ease that means I can bake all of the bread we ever need.

    • joepastry says:

      I love bread machines, Rainey. I don’t own one but I grew up in a house with one…they make great bread!

      - Joe

    • rainey says:

      Forgot to add that you don’t even need to turn it on. It’s well insulated and ambient temperature is enough for a nice slow rise that develops all the flavor. But if you want to turn it on some machines like the Zojurushi I use will allow you to program your own cycle that will elevate the temperature to optimum proofing and count down the estimated time as well.

    • rainey says:

      I was just reading Dorie Greenspan this morning and it turns out her husband Michael has an interesting approach to proofing: http://doriegreenspan.com/2012/06/my-husband-made-bread-for.html#more

      There’s a loaf of rustic bread there with a mighty impressive crumb to recommend doing the bit of mashing to a picnic cooler that he did.

  6. joepastry says:

    No need to try to sneak a link on the comment fields, Ann. When the site is actually up I’ll take a look and give you a plug if you like.

    - Joe

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