Fermentation box, 39 x 29 x 6 cm

Fermentation box, 39 x 29 x 6 cm

The proofing box is ideally suited for both piece and stick proofing.

The leavening is the fermentation phase of the complete, unformed dough after kneading and before processing. During this phase the dough ripens and this ripening is also used for the propagation of yeast, depending on the intermediate processing and temperature. Furthermore, the flour components swell and the glutinous flour relaxes the gluten framework during this fermentation phase. The ideal temperatures for the leavening process are between 20 and 28 °C. If kept cool, the temperature should be 4-10 °C and ferment for at least 6-8 hours. This is the only way for a variety of flavors to develop. You can see that your dough is ripe by the dry and non-sticky surface. As a result of this phase, your pastry will have a large volume, uniform pores and a balanced taste.

Piece proofing is the last resting and ripening phase before baking. In this phase, oven shoots and crumb structures develop, but this is very dependent on the duration of the piece proofing. The cooking temperature of the piece proofing should ideally be higher than that of the stick proofing. The optimum temperature for yeast fermentation during piece proofing is between 28 and 35 °C. For amateur bakers, temperatures of 24-26 °C, which roughly corresponds to the room temperature on somewhat hotter days, are sufficient.

Application and properties

For the piece and stick proofing of your prepared dough pieces, bread and pizza doughs or rolls, you only have to place them in the floured proofing box and let them proof covered.

In addition, due to its perfect mass, our fermentation box can be placed in the standard household refrigerator for cool management.