Folding Proofer Instructions & Recipes Model FP-101 www.brodandtaylor.com For your safety, read this instruction manual before using product.
Congratulations on your purchase of a Brød & Taylor Folding Proofer! Bread Ideal environment for fermenting and rising Yogurt Easily make up to 2 gallons/8 litres Chocolate and more No-hassle melting Accomplished cooks know that the secret to many kitchen processes — from rising bread to making yogurt to tempering chocolate for dessert to making healthy probiotic foods — is accurate, reliable low temperature control.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or main housing in water or other liquid. 4. Close supervision is necessary when appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6.
SAVE THESE INSTRUCTIONS Please read and keep these instructions to obtain the best results from your Folding Proofer. ized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
1 6 2 ON OFF 85 F ER POW HEAT 5 3 4 7 HEATING NOTE: The display may be configured to display in °F or °C. To switch between modes, press and hold both the “UP” button and the “DOWN” button for two seconds. 8 POWER Features ON OFF 9 1. Lid 2. Expanding box section 3. Base 4. Control Panel 5. Power cord receptacle 6. Clear window Accessories Wire Rack Water Tray Power Cord DOWN 10 UP 11 12 Control Panel 7. Heating Indicator 8. Power Indicator 9. ON/OFF button 10.
GENERAL OPERATING INSTRUCTIONS Set Up Open the lid by lifting the front edge of the Proofer. Allow the lid to rest in a vertical position. Remove the wire rack, power cord and water tray. Lift the expanding box section from the front edge, fold it open and fit into the base. Place the water tray into the center of the heating plate. Place the wire rack into the enclosure with feet down. Lift the lid straight up from the rear hinges and place onto the top of the expanded box.
Select Celsius or Fahrenheit The display on the control panel indicates the temperature set point. The display may be configured to display in °F or °C. To switch between modes, press and hold both the “Temperature UP” button and the “Temperature DOWN” button for two seconds. Humidity Control The Proofer may be operated in a dry or humid condition. To create a humid condition in the Proofer, pour approximately ¼ cup (50ml) of water into the water tray. DO NOT overfill the tray.
CLEANING AND USER MAINTENANCE 1. This appliance is virtually maintenance free, no lubrication is needed. If the cord or the appliance is damaged or does not operate properly, return it to service for repair. This appliance has no user serviceable parts. No repairs should be attempted by the user. 2. Always disconnect from the socket and completely cool down before cleaning. 3. Do not leave water in the water tray for long periods. Wait until the heating plate has cooled before emptying the tray. 4.
RECIPES General Guidelines 16 Rustic Pizza Crust 17 Golden Three-Wheat Boule 20 Cranberry Pecan Boule 24 Country Wheat Sandwich Bread 26 Brød & Taylor Sourdough 27 Yogurt, Custard Style & Greek 30 Strawberry Frozen Yogurt 32 Yogurt, Lactose-Free 34 Yogurt-Making Notes 37 Tempering Chocolate 39 Page 15
General Guidelines for Rising and Fermenting Bread Dough in the Proofer Prepare the Proofer. For bread dough, the Proofer should always have the water tray filled one-third to one-half full with clean water, and the tray should be placed in the center of the warming plate. The wire rack goes on top of the water tray. With the sides in place and the lid on top, set the thermostat and allow the Proofer 5-10 minutes to come up to temperature. Selecting a Temperature.
Rustic Pizza Crust This easy recipe is our favorite pizza crust. The soft dough is a pleasure to work with and forms a nicely raised border with a crisp crust and open crumb. The dough can be mixed any time the day before, or on the morning of making the pizzas. Mix the night before, then divide and proof the next day after lunch. Makes about 15 oz of dough, enough for two 10-12 inch thin crust pizzas. Pizza Dough Volume Grams Ounces Baker’s Percentage Unbleached AP flour* 2 cups, spooned 234 g 8.
Retard the Dough. Place the dough in the oiled bowl and turn it over so that it is lightly coated with oil. Cover and chill in the refrigerator for at least six hours, or up to 30 hours. Choose a Timetable. From the chart below, choose a fermentation temperature and its corresponding time to remove the dough from the refrigerator. For example, if you would like to bake the pizzas at 6pm, then setting the Proofer to 75F/24C would mean taking the dough out of the refrigerator 4.
isn’t necessary for creating a non-stick surface, we use a little semolina with parchment because it creates a crisp and delicious crust. If shaping on a peel, use a more generous layer of semolina so the pizza won’t stick. Shaping on parchment is easier than a peel, because the dough will stick to the parchment and not spring back when stretched, yet once the pizza is baked for a minute or so, the non-stick properties of the parchment kick in and the pizza slides off the paper effortlessly.
Golden Three-Wheat Boule This bread has a beautiful golden crumb, a sweet, complex aroma and a rustic crust. Bread flour from hard red winter wheat forms the backbone of the bread, while durum wheat and whole grain “white” wheat contribute wonderful flavor. We use King Arthur® whole grain flour made from white wheat, which has a sweeter, less bitter bran layer than traditional red wheat.
Put the flours and yeast in a medium bowl and whisk to combine. Measure or weigh the ice water, add to the bowl and whisk vigorously until very smooth and lump free, about one minute. Scrape down the sides of the bowl, cover, and ferment in the Proofer for 12 hours at 75F/24C. When the poolish is ripe, it will have doubled in size and the surface will be covered with bubbles (you may see some pop) and a few wrinkles or dents.
and fold the dough three times, at 20, 40 and 60 minutes. To stretch and fold, gently stretch one side of the dough with oiled fingers, then fold it towards the center and repeat on the opposite side, creating a business letter fold. Repeat with the other two sides, forming a square package in which all four sides have been stretched and folded to the center. It is not necessary to press down on the dough to degas it, that will happen naturally during the stretch and fold.
Overall Bread Formula Grams Ounces Baker’s Percentage Unbleached flour, 11.7% – 12.3% protein 206 g 7.3 oz 62.5% Whole grain white wheat flour (sifted to remove bran) 86 g 3.0 oz 25.9% Semolina flour 39 g 1.4 oz 11.7% Instant yeast 1.0 g 0.04 oz 0.3% Water 236 g 8.3 oz 71.5% Salt 6.4 g 0.23 oz 1.9% Proportion of total flour that is pre-fermented: 36% King Arthur All-Purpose Flour and Gold Medal Better for Bread Flour are registered trademarks of their respective companies.
Cranberry Pecan Boule This delicious boule is studded with toasted pecans and tart cranberries, and has the wholesome goodness of whole wheat. Poolish Volume Grams Ounces Unbleached bread flour 3/4 cup 118 g 4.4 oz Instant yeast 1/4 tsp Water, 70-78F 1/2 cup 118 g 4.4 oz Mix and Ferment the Poolish. Set the Proofer to 74F/23C and put the water tray in the middle of the warming plate with ¼ cup/60 ml of water in it. Place the rack on top of the tray.
Ferment the Dough. Put the dough into a lightly oiled bowl and place back in the Proofer at 80F/27C. Let the dough rise for 60-90 minutes or until it has doubled in volume. The dough is somewhat heavy due to the addition of cranberries and nuts so it does take a little while to rise fully. Shape and Proof the Boule. Turn the dough out onto a lightly floured counter and shape the dough into a tight round ball.
Country Wheat Sandwich Bread This soft sandwich loaf is made with 22% whole wheat flour and is enriched with a touch of butter and milk for delicious flavor. Unbleached bread flour Volume Grams Ounces Baker’s Percentage 3 1/2 cups 446 g 15.75 oz 81.7% Whole wheat flour 3/4 cup 100 g 3.5 oz 18.3% Sugar 2 Tblsp 25 g 0.88 oz 4.6% Unsalted butter, soft 2 Tblsp 28 g 1.0 oz 4.6% Salt 1 1/2 tsp 8.4 g 0.29 oz 1.5% Instant yeast 1 1/2 tsp 4.8 g 0.17 oz 0.
Brød & Taylor Sourdough This rustic bread gets complex flavor and a mild, delicious tang from a little dark rye in the sourdough starter. It has enough whole wheat and rye to give it a robust, earthy flavor, yet still retains a moist and open crumb with a bit of chew. Timing: Mix the starter the night before baking and plan on mixing the final dough about 12 hours after the starter. Equipment: Brød & Taylor Folding Proofer, pizza stone, and pans for your favorite steaming method.
Mix and Autolyse the Main Dough. Warm the water to about 85-90F/2932C (cooler if room temp is over 74F/23C). Measure or weigh the flours into a bowl, add the lukewarm water, and mix until all the flour is moistened. Cover and let sit for 30 minutes. While the dough is resting, set up the Proofer with water in the tray and the thermostat at 78F/26C. Knead in the Salt, then the Starter. If kneading by hand, very lightly oil the work surface and avoid adding more flour.
Prepare to Bake. About an hour before baking, place a pizza stone in the middle of the oven and preheat to 450F/232C. Prepare to steam the oven using your regular method (such as tossing ice on a preheated sheet pan) or set out a deep, oven-proof rectangular pan to cover the loaf and create a steam chamber. Slash and Bake with Steam at 450F/232C. Gently invert the loaf onto parchment or a floured peel. Brush excess flour from the top and sides of the loaf.
Making Yogurt: Custard-Style, Greek or Classic This recipe details all the steps for making thick, creamy “custard-style” yogurt, plus straining instructions for Greek yogurt. Custard-Style Yogurt This method highlights two techniques for creating thick yogurt: holding milk at 195F/90C for ten minutes before culturing, and allowing the yogurt to thicken at a lower temperature. This “custard” style of yogurt is delicious and is also the best recipe to make frozen yogurt.
Step Three: Cool Milk to 115F/46C and Innoculate with Live Culture. Remove the hot milk from the heat. Placing the pan in cold water will speed cooling. Wait until the milk reaches 115F/46. To inoculate the milk, add a cup/240 ml of the warm milk to a small bowl. Add the appropriate amount of yogurt with live cultures (1Tb for every 2 cups/30g for every 1 litre) and stir until smooth. Then add this liquefied culture back into the large pan of milk and stir gently to distribute.
Strawberry Frozen Yogurt Making Creamy Frozen Yogurt. To keep the texture creamy, limit the water content so that large ice crystals are less likely to form. Both milk and strawberries have plenty of water, so we strain the yogurt and reduce the juices that drain from the berries. It’s also best to denature the whey proteins in dairy with heat according to the custard-style method detailed above.
Make and Chill the Pre-Mix. Fold the fruit into the extra-thick yogurt and stir in the extracts. Taste and correct for sugar (the mixture will seem a little less sweet after freezing). Chill the pre-mix thoroughly, then freeze according to your ice cream maker’s instructions. After freezing and mixing in the ice cream maker, transfer to the prefrozen containers and allow to freeze until a little firmer, about 30 minutes. If desired, serve with chunks of fresh strawberry and top with a whole strawberry.
Lactose-Free Yogurt Make lactose-free yogurt without the high sugar levels and additives that are often found in commercial products. Regular milk and classic live cultures create a delicious, pure yogurt. The ability to set the Proofer to exact temperatures and customize the culture timing so that lactose is eliminated is an important differentiator among yogurt makers. Heating milk to a higher temperature than other recipes denatures protein and creates a thicker texture.
Set up the Proofer. While the milk is cooling, set up the Proofer and adjust the temperature to 120F/49C. Make sure to use the rack, but the water tray is not required. Place glass jars in the Proofer to warm. Put the lid on the Proofer and allow it to come to temperature. Step Three: Inoculate with a Live Culture. To inoculate the milk, add the yogurt with live cultures to a small bowl.
Making Lactose-Free Honey-Vanilla Yogurt The 19-hour culture creates a lactose-free yogurt that is thick and creamy but quite tart. To create a mild, lightly sweetened honey-vanilla yogurt, first stir in the baking soda and allow to sit for a few minutes while some of the acid is neutralized. Then stir in the vanilla and honey (or sugar) to taste. The yogurt will thin slightly after stirring. This is mild enough to appeal to kids. You may strain the yogurt before sweetening.
Yogurt-Making Notes Which Culture Should I Use? Our testing showed that store-bought yogurts are not all created equal—some make dramatically better starter cultures than others. While all the brands of plain “live culture” supermarket yogurt will work, some produce thinner textures while others are thicker, and a few produce yogurts that firm much more quickly than others. Some are more susceptible to the lumpy texture that comes from culturing too long or too hot.
yogurt will be more likely to leak whey when it thickens at temperatures above 104F/40C, and less likely to leak whey below 104F/40C. At lower temperatures there is also a longer window of opportunity to stop the culturing before the yogurt turns lumpy. Our “High-Low” culturing method (one hour at 120F/40C, then lower the temperature to 86F/30C) produces smooth yogurt that is less likely to leak whey, yet is faster and more food-safe than culturing below 100F/38C for the entire period.
Tempering Chocolate Tempering allows the right crystal structure to form from the cocoa butter in chocolate, making the texture smooth, shiny and crisp. Step One: Melt the Chocolate. Set up the Proofer with wire rack in place and the thermostat at 115F/46C. The water tray may be placed underneath the rack, but make sure it is completely dry. The entire Proofer should be dry to prevent the chocolate from seizing.
NOTES: Page 40
Warranty Information Limited One Year Warranty Model FP-101 Berkshire Innovations, LLC warrants that your Brød & Taylor Folding Proofer will be free of defects in materials or workmanship under normal home use for one year from the date of purchase. We will, at our option, repair or replace the Proofer that is determined to be defective without charge. This warranty does not apply to commercial use or product damage through abuse, negligence or inappropriate power supply.
Warranty Information Limited One Year Warranty Model FP-101 Berkshire Innovations, LLC warrants that your Brød & Taylor Folding Proofer will be free of defects in materials or workmanship under normal home use for one year from the date of purchase. We will, at our option, repair or replace the Proofer that is determined to be defective without charge. This warranty does not apply to commercial use or product damage through abuse, negligence or inappropriate power supply.
SPECIFICATIONS FP-101 Dimensions: Model: FP-101 Dimensions: • Inside box (open): 14.75” x 12.5” x 8” high • Outside body (open): 18” x 14.5” x 10.5” high • Outside body (closed): 18” x 14.5” x 2.75” high • Intérieur du caisson(ouvert) : 12.5’’ x 14.75’’ x 8’’ haut • Corps extérieur (ouvert) : 18’’ x 14.5’’ x 10.5’’ haut • Corps extérieur (fermé) : 18’’ x 14.5’’ x 2.
Berkshire Innovations, LLC P.O. Box 712 Williamstown, MA 01267 (800) 768-7064 www.brodandtaylor.com Copyright 2010-13 All Rights Reserved. Rev.0813.
