In a message dated 1/14/2007 7:20:20 P.M. Central Standard Time,
writes:

Does everyone here use a proofing box for their bread &/or activating
their yeast?


I made one from a "proper" size (for my bread baking container) inverted
cardboard box = about 13" x 15" x 12" high: can be any size. Cut off the fold
overs.

I use a 25 watt incandescent bulb in a porcelain bulb fixture connected to
a rotary dimmer switch mounted in a plastic junction box (buy a 6" extension
cord and cut off the receptacle end). Be sure and put a plastic receptacle
box cover over the bottom of the porcelain bulb fixture so there is reduced
shock hazard. Bulb fixture is the "old" style one sees in closets with a bare
bulb. One can even wire in an on/off switch on the cord to the dimmer.

Put the bulb in one corner, and a thermometer in opposite corner of the
inverted box. Regulate temperature with dimmer switch. I use a small wire rack
placed on some one inch high supports to raise the bread items off the table
for good convection circulation.

Can regulate temp within +/- 1 or 2 F. I usually keep it at 80 F.

Smaller box (and also this one) will be just fine with 25 watt bulb., bigger
box as I have used needs 40 watts.

My oven with inside light on exceeds 90 F. (too hot) so I had to keep
turning it on and off.

Jim H

It sounds like you have a real good system already with the proog box you
built but did you ever try putting a towel or something in the oven door to
hold it open a few inches with the light on..that might keep it to a better
tempterature. My oven has the light recessed behind a heavy glass cover and
it really doesn't heat it up all that much.

--

Mike S.

> wrote in message
news:mailman.1.1168830893.18804.rec.food.sourdough @mail.otherwhen.com...

My oven with inside light on exceeds 90 F. (too hot) so I had to keep
turning it on and off.

Jim H