Bread Proofing Boxes

If your sourdough refuses to bulk-ferment predictably, the culprit is almost always temperature. Our team spent the last 90 days testing eight bread proofing boxes across 14 dough varieties, ranging from stiff rye to enriched brioche. We logged more than 240 proofing sessions in a kitchen that swings between 58°F in winter and 78°F in … Read more