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Spent $180 on a proofing box and my winter loaves finally made sense
For two years my dough barely rose from November to March in my cold kitchen in Milwaukee. I finally put down $180 on a Brod and Taylor folding proofing box and the difference showed up in the very first bake, nice open crumb instead of those dense bricks. It stings paying that much for what is basically a warm plastic box, but my starter and my schedule both thank me now. Curious what temps you all proof at when the house drops below 65, do you use a box or just park dough near the oven?
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