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- Temperature Range: 70–195F / 21–90C
- Typical Humidity: 60-80%
- Body Material: Reinforced Polypropylene
- Water Tray Material: Aluminum
- Heating Plate Material: Solid Brushed Aluminum
- Dimensions (Interior): 14.75 x 12.5 x 8 in high, 8.5 in high without rack / 37.5 x 32 x 20 cm high
- Dimensions (Exterior Open): 18 x 14.5 x 10 in high / 46 x 37 x 25.5cm high
- Dimensions (Exterior Closed): 18 x 14.5 x 2.75 in high / 46 x 37 x 6.5cm high
- Weight: 9.5 lbs / 4.3 kg
- Power: 120V, 60Hz (200W) -- 220-240V, 50Hz (180-220W)
- Part Storage: Rack and water tray fit inside Folding Proofer for storage.
- Model Number: U.S.A. and Canada (120V): FP-105 -- International (220-240V): FP-205
I have been making bread for years. Do I need a Proofer?
Home bakers are often disadvantaged because they lack a well-controlled fermenting and proofing environment. Most bakers understand that great bread requires quality ingredients. However, even with the best ingredients, homemade bread often lacks flavor, texture, and is uninteresting in every sense. This is because bakers are missing the one ingredient they need most: Time at the right temperature. The single step that differentiates great bread from mediocre bread is giving the dough a chance to ferment slowly at the ideal temperature. The Proofer allows you to create the best texture and taste in homemade bread with repeatable and consistent results.
What is the difference between the Proofer and a bread machine?
The Folding Proofer is not a bread machine. It is a proofing environment for the fermenting and rising of yeast dough. It eliminates the troublesome temperature and humidity variables that have made it difficult for all bakers–beginners and professionals who bake bread at home. With the Folding Proofer, there is no longer a difficulty finding that “warm, draft free place” in your home for dough to rise. The Proofer makes it possible to bake bread at home with predictable, excellent results. Compared to a loaf made in a bread machine, you will find hand-made bread has improved texture and taste. You still mix your own dough and for some breads knead by hand or with a mixer. You may use your own pans or bake free-form loaves in traditional shapes. Higher-quality, more delicious loaves are made with a temperature-controlled proofing environment and baking in a separate pre-heated oven.
Can the Proofer run for more than a few hours at a time?
Yes, the Proofer has been tested and approved for unattended operation and may be run continuously. It uses very little electricity, only about 0.03 kwh per hour when set at 75 °F / 24 °C.
What temperature setting is optimum for different types of bread?
There is a range of temperatures that work well for bread dough, and if the recipe or book you are using specifies a temperature, consider using that setting. - Sourdough works well fermenting at a temperature of 80-86 F/ 27-30 C in order to give the wild yeast a boost. - Commercial yeast is more vigorous, so dough made with it benefits from a lower temperature that promotes flavor development, 75-79 F / 24-26 C. - Sweet doughs and croissants often contain butter and do best when temperatures are kept below the melting point of butter. We recommend 80 F / 27 C or lower for these doughs. - Rye flour has weaker gluten and higher enzyme activity. Higher Proofer temperatures are appropriate (80-86 F / 27-30 C) to shorten fermentation time and keep the enzymes from degrading the dough too quickly. - Cold dough that has been retarded in the refrigerator often needs an extra hour (or more per pound / 500g of dough) added to its rising time, to allow the dough to come up to temperature. Ideally, frozen dough should be thawed in the refrigerator before proofing.
Why isn’t the air temperature inside my Proofer the same as the setting?
The Proofer is calibrated to keep the contents of a jar or bowl at the designated temperature setting, not the air inside. Measuring the air temperature in the proofer with a thermometer will not indicate the temperature of food in a container. This is because the Proofer heats mainly by radiative heating directly from the aluminum heating plate in the base to the food containers. The air temperature inside the Proofer will become warm, but will not be the same as the temperature of food inside containers. In Proofer mode, items should always be placed on a rack. There are two important factors that affect the temperature of food in the Proofer: - Covering a container will raise the temperature of the food inside the container - Adding water to the tray to create humidity will raise the temperature of food in the container. The Proofer has been calibrated in two ways: - Humid (with water tray): 70-95 °F / 21-35 °C. Use open containers. Bread dough and preferment in open bowls, loaf, or sheet pans. - Dry (no water tray): 70 -120 °F / 21 – 49 °C. Use closed containers. Commonly used for culturing yogurt. If the Proofer is used in dry mode at 70-95 °F / 21-35 °C food temperatures may be several degrees below the setpoint.
Should I cover my bread dough?
Most dough and shaped loaves do not need to be covered while in the Proofer because the water tray will provide ideal humidity to keep the dough from forming a skin. All bread recipes on the Brod & Taylor website are developed with temperature settings for uncovered dough. If the dough is covered you may find an increased dough temperature of 2-5 degrees depending on the length of time the dough is in the Proofer. However, if using the Proofer for an extended fermentation, such as an overnight pre-ferment at a low temperature, it may be safest to cover the bowl or container.
What is the difference between fermenting and proofing?
Fermenting is where the flavors are created and takes much longer than the proofing stage. Fermentation begins when yeast (instant or natural air-borne) is introduced to flour and water. The pre-ferment is a controlled aging process that allows the yeasts to eat at will since there are so few of them at first. Proofing is the final gas production that aerates the dough so it isn’t dense and gummy. Proofing is still fermenting. Sometimes called the final ferment. A single bread dough loaf is bulk fermented after mixing and kneading. After it is shaped it is called proofing or the “final ferment”.
My Proofer doesn’t seem to be getting warm enough – is it working properly?
If your Proofer is set to a cooler temp 75 °F / 24 °C, it may not feel very warm to the touch even when it is working properly. To speed rising, set it to 85-90 °F / 29-32 °C. If you have been rising bread in an oven or other area that is quite warm, you may need to set the Proofer temperature higher to obtain similar results. However, the best flavors in bread are usually obtained when the dough is given enough time to rise slowly.
My Proofer doesn’t seem to be getting too warm – is it working properly?
For the best heat circulation and most accurate culturing temperature, avoid placing jars or containers directly in the center of the Proofer. The Proofer will fit eight one quart (1 liter) mason jars without the need to place a jar in the center. For cultures or fermentations that require extended times (>12 hours) more stable results may be achieved in the Slow Cook mode, which may be set as low as 85 °F / 30 °C. Jars or other containers of food can be placed inside a larger flat bottom container (such as a stock pot or aluminum roast pan) and covered with a lid or foil and placed directly on the heating plate. Choose Slow Cook with the Mode button and set the desired temperature.
Can household ovens with a low temperature setting be used to proof?
1. Low temperature ovens do not control and hold at the single degree-by-degree temperature level. 2. Low temperature ovens do not have proper humidity control The lowest temperature on a low temperature oven can not maintain the very low range of temperatures starting at 70F – 21C temperature. 3.Our Proofer is calibrated by engineers to maintain the internal food temperature of the bread dough, yogurt culture, or whatever food is being made in the Proofer. A low temperature oven is set for the air inside the oven, not the ingredients a person is making. The recipes developed by Brod & Taylor have been successfully tested at the specific temperature settings indicated on each recipe.
Does the Proofer have a thermostat?
Yes, there is a thermostat located in the base of the Proofer. The heating element cycles on and off according to the temperature of the aluminum plate. This cycling on and off occurs within a very narrow range, making the Proofer very accurate and reliable at maintaining a steady temperature.
Will the Proofer work in any environment?
The Proofer has been calibrated for a room temperature of 65 – 70 °F / 18 – 21 °C. The Proofer is only designed to warm its contents, not cool. If the room temperature is above the set point, the Proofer cannot be cooler. If the ambient is very cold – lower than 55 °F / 13 °C, the temperature setting may need to be adjusted a few degrees higher to achieve the desired result.
The lid will not shut when folding the Proofer.
1.Make sure the folding sides are collapsed correctly and attached to the hinge at the inside back of the base. 2. Ensure the small plastic cross guides are visible on the top. 3. Place the wire rack with feet UP so it is secured by the cross guides.
- Temperature Range: 85-165°F / 30-74°C (Also Operates Fan Only / No Heat)
- Running Time: 15 min - 99 hours (Time 1) / 15 min - 99 hours (Time 2)
- Dimensions (Closed): 22in W x 12 1/4D x 3 3/4H (56cm W x 31 D x 9.5 H)
- Dimensions (Open): 22in W x 14 3/8D x 11H (56cm W x 36.5 D x 28 H)
Weight: Dehydrator Only: 12.8 lbs / 5.8 kg
- Stainless Steel Shelves: 4.9 lbs / 2.2 kg (DR-710/20 S)
- Polypropylene Plastic Shelves: 4.1 lbs / 1.9 kg (DR-710/20 P)
- Power: DR-710 120VAC 50-60Hz (750W) - DR-720 220-240VAC 50Hz (690-820W)
Is it safe to leave the dehydrator running unattended?
The Sahara Dehydrator is engineered to operate unattended. Internal thermal controls protect against overheating due to a malfunction. As with all electrical appliances, the dehydrator should be used on a hard flat surface. Do not block any air intakes or exhaust on the back, underneath or top. Never store items on top of the dehydrator. Do not operate near flammable liquids or vapors.
How much electricity does the Sahara use?
The Sahara Dehydrator has two independent heating circuits of 375W each (750 total). The fan uses very little electricity. In normal operation, the heating circuits turn on and off to maintain temperature and low humidity. Typically the energy consumed over a full cycle of dehydration is less than 0.4 kWh/hr.
Does it turn off automatically?
The digital timer can be set up to 99 hours. At the completion of the set time, both the heater and fan will switch off automatically. Additionally, a second time can be set to run after the first time is complete (Dual Time / Temperature Mode).
Can I change time and temperature settings during operation?
You can pause operation at anytime during dehydration by pressing the PAUSE button. When paused, you can adjust time remaining and temperature settings. Press the PAUSE /START button again to restart operation.
Are the drying shelves dishwasher safe?
The Sahara Dehydrator comes in two models: one with stainless steel wire shelves and one with poly plastic shelves. The stainless steel shelves are completely dishwasher safe. Poly plastic shelves can be washed in dishwashers up to 167°F / 75°C. Most household dishwashers operate below this temperature.
Are the materials BPA free?
None of the materials used in the Sahara Dehydrator contain BPA. Food comes into contact with the shelves only. Shelves are available in stainless steel (high quality food grade series 304) or food safe polypropylene plastic. The ABS plastic enclosure is also BPA free. For the ultimate in food safety we recommend using the stainless steel shelves. Sahara Dehydrator drying mats (available separately) are made from high quality silicone and are food safe even at high temperatures. No PTFE materials (such as Teflon®) are used in any Sahara Dehydrator components or accessories.
What are the benefits of drying food at home?
Drying or “dehydrating” food is a method of food preservation that removes enough moisture from the food so bacteria, yeast and molds cannot grow. Dried foods are tasty, nutritious, lightweight, easy to prepare, easy to carry and easy to use. Low humidity, low heat and good air circulation are critical for successful drying. Once dry, store foods in a dark, cool location in containers that keep out moisture and insects.
Is it safe to dry meat in the Sahara Dehydrator?
Meat can be safely dried in the SAHARA dehydrator by following a few common sense precautions. When handling raw meat, follow strict cleanliness procedures. Keep meat cool prior to placing in the dehydrator. Dry meat at a setting of at least 160F / 71C. At the completion of drying, meat will achieve an internal temperature equal to the setting. Some studies recommend heating red meat to 160F / 71C and chicken to 165F / 74C BEFORE dehydrating, because food contaminants may become more heat resistant after drying. However, this technique alters the texture of the dehydrated meat that some may find objectionable. Read more about meat drying on sites such as: https://www.fsis.usda.gov https://www.cals.uidaho.edu/edcomm/pdf/PNW/PNW0632.pdf
Why is the food temperature less than the air temperature?
Evaporation causes cooling. We all experience this cooling of the skin when getting out of a pool or a shower, or the more significant cooling that occurs when water evaporates from wet clothing. Wet food drying in the dehydrator is cooled by this effect. Actual food temperature may be up to 35F / 20C lower than the temperature setting. As the food dries and evaporation stops the temperature of the food will rise to the setting on the dehydrator. To control the temperature of the food through the entire drying cycle, use the Dual Time -Temperature Mode.
Why does it take so long to dry food?
The Sahara Dehydrator creates the ideal conditions to evaporate moisture from the surface of wet food. Ultimately, the time required for the food to fully dry is controlled by how long it takes for all the water in the interior of the food to migrate to the surface so it can evaporate. Certain techniques can speed drying times, but often at the expense of flavor and texture. The easiest way to speed drying is to prepare thin slices of food. But very thin food slices may not be as enjoyable to eat. Raising the dehydration temperature will also speed drying, however, if the temperature is too hot a skin may form on the surface of the food that slows down the drying process.
What other factors affect the drying time?
Humidity of the air, quantity of food in the dehydrator, moisture content of the food and altitude can affect drying time.
How can I speed up the drying process?
In the initial stage of drying, food may be as much as 45°F / 25°C below the air temperature setting. In most cases, you can safely raise the temperature by this amount for the first several hours of drying to decrease drying time.
My food is taking longer to dry? Is there something wrong with the dehydrator?
There are many factors that affect drying times. The relative humidity of the air in the room where the dehydrator is used will affect drying time. Food will dry slower when the humidity is high (more water vapor is in the air slows evaporation). The temperature of the room and altitude can also affect drying time.
What is the best way to store dehydrated food?
Store dehydrated food in sealed containers in a cool dark area. Vacuum sealed bags are excellent for storage.
What are drying mats and why would I want them?
Sahara drying mats are food-safe silicone. They are excellent for sticky foods, liquids, fruit leathers, or small items such as berries, nuts, seeds or herbs that might fall through the grating of standard shelves.
What will happen if I operate the dehydrator without an air filter?
The Sahara Dehydrator is carefully designed to optimize airflow and circulation with the air filter in place. Additionally, operating the dehydrator without a filter can draw dust and debris inside the fan and heater. It is very difficult to clean the fan or heater and may cause damage.
How long do air filters last?
The air filter can be used continuously as long as it is clean. If the filter cannot be cleaned or is damaged it should be replaced. Filters are available from authorized Brod & Taylor Sahara distributors.
Can I use an air filter from another appliance such as my vacuum cleaner?
Air filters from vacuums and other appliances may degrade the performance of the dehydrator. Only authentic Brod & Taylor Sahara Dehydrator filters should be used.
How do I turn off the beeper that signals the completion of the timer?
Hold Start/Pause button 2 seconds to Enable/Disable Mute Mode. In Mute Mode the completion beep is silenced.