The interior space of the Folding Proofer is 12.5 L × 14.75 W × 8 H in (32 L × 37.5 W × 20 H cm) when assembled. To ensure a proper fit, the overall size of your bread pan, including rims and handles, should be less than 12 × 14 in (30.5 × 35.5 cm).

Most standard bread pans, bannetons, mixing bowls, and quarter sheet pans fit inside the Proofer. The Brod & Taylor Proofing Container fits perfectly and can be stacked two high inside. If you’re unsure whether your pan or container will fit, measure the length and width from the outermost edges, including any handles or rims.

The Folding Proofer is not a bread machine. It doesn’t mix, knead, or bake bread. Instead, it provides a controlled warm environment for the fermenting and rising of dough. It complements your bread-making process but doesn’t replace the hands-on steps or baking.

Fermentation is the process where yeast or sourdough starter breaks down sugars in the flour, producing carbon dioxide gas and alcohol. This gas causes the dough to rise, creating structure and texture in the final baked product. There are two main stages of fermentation in bread baking:

• Bulk Fermentation (also called the first rise): Happens right after mixing. The entire dough ferments as one mass before it's divided and shaped.
• Proofing (also called the final rise or second rise): Happens after shaping. Each loaf rises in its final form before baking.

Though the terms are sometimes used interchangeably, proofing is really just the final part of the fermentation process.

Yes, the Proofer has been tested and approved for unattended operation and may run continuously. It uses very little electricity, only about 0.03 kwh per hour, when set at 75°F (24°).

For most breads—both yeast and sourdough—a temperature range of 75–82°F (24–28°C) works well. Cooler settings slow fermentation, while warmer settings speed it up.

• Sweet or enriched doughs (like brioche or challah) benefit from a slightly warmer setting, as sugar and fat can slow fermentation. Try 80–85°F (27–30°C).
• Laminated doughs (like croissants or Danish) need warmth for proofing but must stay below the melting point of butter. We recommend 75–79°F (24–26°C).
• Rye doughs, which have weaker gluten and higher enzyme activity, do well at 80–85°F (27–30°C) to speed fermentation and reduce enzymatic breakdown.

If your recipe specifies a proofing temperature, use that as your guide—the Proofer lets you follow it accurately for optimal results.

The Proofer is designed to warm the contents of your bowl—not the surrounding air. It uses radiant heat from the aluminum base plate to gently warm what’s placed above it. Because it doesn’t heat the air directly, the inside may feel cooler than expected—even though your dough is warming properly.

In most cases, no cover is needed. The water tray provides humidity to help prevent the dough from drying out or forming a skin.

However, there are a few exceptions:

• In dry climates or during long fermentations (like an overnight pre-ferment), you may want to cover the bowl or container.
• Covering the dough can raise its temperature by 2–5°F, which may be helpful if your dough is cooler than your set temperature and you want it to warm up more quickly.

Yes, we recommend using the water tray when proofing bread dough for two important reasons:

• It adds humidity, which helps prevent the dough from drying out or forming a skin.
• The Proofer is calibrated with the water tray in place, so using it ensures the set temperature more closely matches the dough temperature.

If you choose not to use the water tray, your dough may be a few degrees cooler than the set temperature.

Note: For yogurt and other culturing tasks in sealed containers, the water tray is not necessary.

Most likely, yes. The Proofer is designed to gently warm the contents of your bowl, not the surrounding air. At lower settings (like 75°F / 24°C), it may feel cool to the touch, even though it’s working as intended and your dough is warming properly.

If you’re unsure, here’s a simple way to check that it’s heating:

• Turn off the Proofer and remove the rack and water tray.
• Wait a few minutes.
• Turn it back on and set it to 80–85°F (27–29°C).
• Gently touch the aluminum base plate—you should feel it begin to warm within 10–15 seconds.

The Folding Proofer gives you better control over temperature, which is key to consistent, reliable proofing—something that’s hard to achieve with an oven setup.

• Oven lights and proof settings are often hotter than you think, which can cause overproofing.
• Many doughs have been ruined when someone accidentally preheated the oven with dough inside.
• The Proofer maintains a steady temperature and adds gentle humidity to prevent drying.
• It’s designed specifically for bread—no guesswork or makeshift setups.

With the Proofer, you get a safe, dedicated environment that supports better bread every time.

The Proofer is designed to warm its contents and works best in typical indoor conditions. It has been calibrated for room temperatures around 65–70°F (18–21°C).

• If your room is very cold (below 55°F / 13°C), you may need to raise the set temperature slightly to get the desired result.
• The Proofer cannot cool, so if your room is warmer than your set temperature, it won’t lower the temperature inside.

If the lid won’t close properly, check the following:

• Unplug the power cord from the side of the Proofer. The unit won’t latch shut if the cord is still plugged in.
• Make sure the folding sides are fully collapsed and attached to the hinge at the back of the base.
• Ensure the small plastic cross guides are visible at the top of the folded walls.
• Place the wire rack with the feet facing up so it fits securely into the cross guides.

Once everything is in place, the lid should close and latch smoothly.

The Folding Proofer is designed to create a warm, humid environment for proofing dough–not acting as an oven. It’s not airtight by design, partly because the unit folds for compact storage, which naturally results in small gaps where the components meet. This also allows for a bit of airflow to help regulate humidity and prevent excess condensation. The folding design ensures both effective performance and easy storage.

The lid rests on top of the walls—it doesn’t click or latch into place. To fit it properly, align the two square pegs at the back of the lid with the square notches on the rear wall, then lower the lid so it sits evenly on all sides.

No, the operation of the Folding Proofer is silent.

The Proofer uses 200 watts, but it doesn’t run the heater constantly. On average, it’s only heating about 30% of the time, so actual energy use is about 0.06 kilowatt-hours per hour—about the same as a 60-watt light bulb.

Is the Folding Proofer BPA free?Yes, all plastic parts of the Folding Proofer are BPA free. The main components are made from polypropylene (PP), a food-safe plastic commonly used in yogurt and butter containers. The clear window in the lid is made from SAN plastic, which is also BPA free and known for its durability and heat resistance.

The Proofer has also passed stringent RoHS3 safety testing in the EU, confirming it is free from hazardous substances.

The US Folding Proofer is designed for 120V electrical systems, so if you’re in a country that uses 220-240V, you’ll need a voltage converter to safely use the unit. A simple plug adaptor is not enough, and using it without the right converter could damage the Proofer or be unsafe. For long-term or frequent use abroad, we recommend purchasing the correct international version of the Proofer. Our international distribution partners can be found here, where 220-240V Proofers are available.

All refurbished products are inspected by our technician and treated like new. They may come with a few superficial markings that do not affect the functionality or quality of the product. All products come with a 30-day return policy and standard 1-year warranty, which can extend to three years by registering the unit on our website.

If your Proofer won’t go below 85°F, it’s likely in Slow Cook mode, which has a temperature range of 85–195°F (30–90°C).

To access lower temperatures, switch to Proofer mode, which allows a range of 70–95°F (21–35°C)—ideal for proofing bread dough, sourdough starters, and other ferments.

To change the mode:Press the Mode Select button to toggle between PROOFER and SLOW COOK mode.

Slow Cook mode is designed for recipes that need direct, consistent heat. In this mode, the heating plate warms your pot directly—unlike Proofer mode, which gently warms the air for fermenting dough or yogurt.

The temperature range for Slow Cook mode is 85–195°F (30–90°C). When using this mode, do not use the water tray or wire rack. Instead, place your pot directly on the heating plate. For best results, use a heavy-bottomed stainless steel pot with a tight-fitting lid.

A stainless steel pot with a thick, flat base works best—especially one with a heat-conductive layer like aluminum. Cast iron Dutch ovens can be used, but they may run 10–15°F (5–8°C) cooler than the set temperature at higher heat. Wrapping the sides and lid in a single layer of aluminum foil can help the pot retain more heat and reach the desired temperature.

Avoid ceramic pots and ramekins—they don’t conduct heat well and won’t reach the correct temperature.

There’s no set time limit for how long the Proofer can run in Slow Cook mode. It’s designed for both short recipes (like stews or braises) and extended use, such as black garlic fermentation, which can take up to four weeks at 140°F (60°C).

The Folding Proofer is built to handle continuous operation for days or even weeks without issue.

Use the same cooking times recommended for the LOW setting on a conventional slow cooker. In Slow Cook mode, set the Proofer to 190°F (88°C) for recipes that call for cooking on LOW.

Since the Proofer’s maximum temperature is 195°F (90°C), it may not reach the higher temperatures required for recipes calling for the HIGH setting on a traditional slow cooker. Consider increasing the cooking time if your recipe requires higher heat.

Keeping Food Warm:
If you need to keep food warm after cooking, reduce the Proofer temperature to 160°F (71°C). To ensure safety, double-check that the food temperature stays above 150°F (66°C). Always use a tight-fitting lid on your cooking pot inside the closed Folding Proofer & Slow Cooker.

Always unplug the Proofer and let it cool completely before cleaning. Wipe the metal base plate and housing with a soft, damp cloth. A mild detergent can be used if needed, but never immerse the unit in water or place it under running water.

If food spills onto the base, clean it the same way—gently wipe with a damp cloth. To help prevent future messes, you can place a sheet of aluminum foil on the base plate before use.Avoid using abrasive cleaners or chemicals, and always make sure the Proofer is completely dry before folding or storing.