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a proofer is where you put your bread to proof (raise). It is a kind of like an oven but it is set to a warm temp and it has humidity (water/steam) so that the bread raises quickly (30 min to 1 hour) and the humidity keeps the dough from getting a crust. It would be like when you do bread at home and set your oven to warm and put in a pan of water to make your bread raise quicker.
barbaranoel
Posted 2 Jun 2008 , 2:02am
post #4 of 4
No. We use a proofer at the bakery for bread and pastries but not cakes.
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