Brod & Taylor FP-101 Instructions & Recipes
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Brod & Taylor FP-101 Instructions & Recipes

Folding proofer
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Folding Proofer
Instructions & Recipes
Model FP-101
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  • Page 1 Folding Proofer Instructions & Recipes Model FP-101 www.brodandtaylor.com For your safety, read this instruction manual before using product.
  • Page 2 Congratulations on your purchase of a Brød & Taylor Folding Proofer! Bread Yogurt Chocolate and more Ideal environment for Easily make fermenting and rising up to 2 gallons/8 litres No-hassle melting Accomplished cooks know that the secret to many kitchen processes — from rising bread to making yogurt to tempering chocolate and making healthy probiotic foods —...

  • Page 3: Important Safeguards

    10. Do not place on or near a IMPORTANT hot gas or electric burner, or in a SAFEGUARDS heated oven. 11. Extreme caution must be used when moving an appliance contain- When using electrical appliances, ing hot oil or other hot liquids. basic safety precautions should always be followed including the 12.

  • Page 4: Save These Instructions

    ized plug (one blade is wider than SAVE THESE the other). As a safety feature, this INSTRUCTIONS plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. Please read and keep these in- If it still does not fit, contact a quali- structions to obtain the best results...

  • Page 5: Control Panel

    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. DOWN HEATING POWER Features 1. Lid 2. Expanding box section Control Panel 3.

  • Page 6: General Operating Instructions

    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 and water tray. Lift the expanding box section from the front edge, allowing it to remain attached to the base at the back so it can pivot open.
  • Page 7 The HEATING light will illuminate indicating that the heat plate is warming up. When the Proofer reaches its temperature set point the HEATING light will go off. It is normal for the HEATING light to flash on and off as the Proofer maintains its temperature during use.
  • Page 8 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, re- turn it to service for repair. This appliance has no user serviceable parts. No repairs should be attempted by the user.
  • Page 9 FAQ (Frequently Asked Questions) Can I run my Proofer for more than a few hours at a time? Yes, the Proofer is durable and may be run continuously. It uses very little electricity, only about 30 watts per hour when set at 75F. Is there one temperature that works well for rising all types of bread? The temperature we find ourselves setting over and over again is 81F.
  • Page 10 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.
  • Page 11 PRECAUTIONS IMPORTANTES Lorsque vous utilisez des appareils électriques, des précautions de base doivent toujours être prises, y compris celles qui suivent : 1. Veuillez lire toutes les instructions. 2. Evitez de toucher aux surfaces chaudes. Utilisez des poignées ou des boutons.
  • Page 12 données des instructions par celui qui est responsable de leur sécurité. 17. Les enfants doivent être surveillés afin d’assurer qu’ils ne jouent pas avec l’appareil. 18. Si le cordon d’alimentation est endommagé, il doit être remplacé par le fabricant, par son agent de service ou par une personne également qualifiée afin d’éviter un danger.
  • Page 13 NOTE: L’affichage peut être configuré en °F ou °C. Pour changer de mode, maintenez appuyer les deux boutons « Temperature up » and « Temperature down » pendant deux secondes. DOWN HEATING POWER Caractéristiques 1. Couvercle Panneau de 2. Expansion caisson Commande 3.
  • Page 14 INSTRUCTIONS GENERALES D’OPERATION Installation Ouvrir le couvercle en soulevant le bord avant de l’étuve. Faîtes en sorte que le couvercle garde une position verticale. Retirez la grille, le cordon d’alimentation et le bac à eau. Soulever la section expansion du caisson depuis le bord avant, dépliez-le et rentrez-le dans la base.
  • Page 15 Fonctionnement Branchez l’étuve. Appuyez une fois sur le bouton ON /OFF et assurez-vous que la touche POWER soit bien éclairée. Appuyez sur les boutons UP ou DOWN pour ajuster à la température désirée. Appuyez et maintenez enfoncé soit le bouton HAUT ou BAS pendant trois secondes pour faire défiler rapidement les réglages de température.
  • Page 16 grill à cordon l’envers d’alimentation à l’arrière Rabaissez la partie ainsi pliée dans la base. Placez le bac à eau dans la partie avant de la base. Tournez la grille à l’envers et placez-le dans la base. Enlevez le cordon d’alimentation de l’étuve, pliez et placez-le sur l’arriére de la grille. Rabattez le couvercle fermé...
  • Page 17 FAQ (Questions Fréquemment Posées) Puis-je faire fonctionner mon étuve à pains pendant plus de quelques heures ? Oui, l’étuve à pain est résistante et peut fonctionner en continu. Elle consomme très peu d’électricité, seulement 30 watts par heure quand le thermostat est à...
  • Page 18 température à 40°C et vérifiez la température de l’eau après 1 heure ou 2 heures. L’étuve a-t-elle un thermostat ? Oui, il y a un thermostat situé sur la base de l’étuve avec les boutons marche/ arrêt ainsi que les boutons de réglage de la température. Pourquoi l’air à...

  • Page 19: Table Of Contents

    RECIPES General Guidelines Rustic Pizza Crust Cranberry Pecan Boule Country Wheat Sandwich Bread Country Sourdough Gluten Free Currant Oat Bread Ultimate Cinnamon Rolls Yogurt, Custard Style & Greek Classic Yogurt Yogurt, Lactose-Free Cultured Butter French Style Cheese Tempering Chocolate Page 19...

  • Page 20: General Guidelines

    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.
  • Page 21 LIGNES DIRECTICRES GÉNÉRALES POUR LA LEVÉE ET LA FERMENTATION DE LA PATE A PAIN DANS L’ÉTUVE. Préparer l’étuve. Pour la pâte à pain, le bac à eau doit impérativement être rempli entre 1/3 et 1/2 avec de l’eau propre, et doit être placé au centre de la plaque chauffante.

  • Page 22: Rustic Pizza Crust

    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. Timing: Mix the dough the night before baking, then divide and proof the next day after lunch.
  • Page 23 four sides to the center. The dough should feel noticeably firmer and smoother. 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.
  • Page 24 are finished, move the stone to a higher rack. Shape the Crusts. Sprinkle semolina over a 12”/30cm round piece of parchment, leaving the outer portion of the circle bare. We find baking on parchment helps keep the oven free of burnt semolina and dripped toppings.

  • Page 25: Cranberry Pecan Boule

    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 ¾ cup 118 g 4.4 oz Instant yeast ¼ tsp Water, 70-78F ½...
  • Page 26 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.

  • Page 27: Country Wheat Sandwich Bread

    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. Baker’s Volume Grams Ounces Percentage Unbleached bread flour 3½ cups 446 g 15.75 oz 81.7% Whole wheat flour...

  • Page 28: Country Sourdough

    Country Sourdough This wonderful 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 and has a bit of chew.
  • Page 29 Mix and Autolyse the Main Dough. Check that the Proofer has water in the tray and set the thermostat to 78F /26C. Warm the water to about 85-90F /29-32C (use cooler water if room temp is quite warm). Measure or weigh the flours into a bowl, add the water, and mix until all the flour is moistened.
  • Page 30 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.

  • Page 31: Gluten Free Currant Oat Bread

    Gluten-Free Currant Oat Bread Recipe This recipe is designed to use a few simple, whole-food ingredients that taste great and provide wonderful nutrition. It features whole grain oats, milk, eggs and dried currants, and comes together quickly in the food processor.
  • Page 32 Soak the Fruit. Using either the stovetop or the microwave, scald the milk and pour over the dried fruit. Cover and allow to cool to about 95F/35C (this will take at least an hour). While the mixture is cooling, grease the loaf pan and coat with GF flour (such as GF all-purpose or rice flour).

  • Page 33: Ultimate Cinnamon Rolls

    Ultimate Cinnamon Rolls Recipe Made with the finest, all-natural ingredients, these are completely amaz- ing cinnamon rolls, sure to wreck diets and inspire devoted culinary love wherever they go. The cornerstone of this recipe is the soft, moist and tender sweet dough. Flavored with milk and honey, it incorporates a simple cooked flour roux to hold in moisture.
  • Page 34 *Use a strong unbleached All-Purpose flour (such as King Arthur AP) or a Bread Flour (such as Gold Medal Better for Bread). Make the Roux. Measure the flour into the bowl of a stand mixer. Add the milk to a small saucepan and whisk in 3 Tbs of the flour from the mixer bowl.
  • Page 35 Cinnamon Pecan Filling Volume Grams Ounces Butter, melted and cooled 4 Tbs Light brown sugar 2 Tbs Cinnamon 2 tsp 2 tsp 2 tsp Vanilla ½ tsp ½ tsp ½ tsp Egg white, cold 1 white Pecans, chopped ¾ cup While the Dough is Chilling, Make the Filling.
  • Page 36 Cinnamon Mocha Topping Volume Grams Ounces Fine quality white chocolate bar* one 3 oz bar Butter 2 Tbs Cinnamon ¼ tsp ¼ tsp ¼ tsp Coffee or Espresso (brewed) 1 Tbs Powdered sugar 2 Tbs *Lindt or Green & Black’s white chocolate bars are delicious in this recipe. White chocolate chips are formulated not to melt and won’t work well.

  • Page 37: Yogurt, Custard Style & Greek

    Making Yogurt: Custard-Style or Greek This recipe details all the steps for making thick, creamy “custard-style” yogurt, plus straining instructions for Greek yogurt. Custard-Style Yogurt It uses two key techniques for creating thicker, creamier yogurt: hold the milk at 195F / 90C for ten minutes, and culture with our High-Low method. This method starts with a hot temperature to speed culturing and provide the most food-safe conditions, then switches to a low temperature to achieve a smooth, firm set.
  • Page 38 Step One: Heat Milk to 195F/90C and Hold for 10 Minutes. Using either a microwave or the stovetop, heat milk to 195F / 90C. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195F / 90C for ten minutes. Depending on batch size, it may be necessary to use low heat (stovetop) or a short burst in the microwave to keep the milk hot.

  • Page 39: Classic Yogurt

    Classic-Style Yogurt Recipe This classic yogurt recipe makes yogurt that tastes fresh, with fruity un- dertones and moderate sour. By comparison, our Custard-Style Recipe makes a yogurt that is thicker, has more of a cooked milk/custard taste, and is less sour. Both styles benefit from our High-Low method, which starts the culture hot but then allows the yogurt to set at a lower temperature to encourage a smooth texture.
  • Page 40 Tip: Whisking the milk to cover the surface with bubbles will prevent the milk from forming a skin during heating and cooling. Step Two: Cool Milk to 115F / 46C. Remove the milk from the heat and allow to cool to at least 115F / 46C. For faster cooling, place the container of milk in a pan or sink of cold tap water.

  • Page 41: Yogurt, Lactose-Free

    Lactose-Free Yogurt Regular milk and classic live cultures create a delicious, pure yogurt with a naturally tart flavor. U.S. By Volume Milk 4 cups ½ gallon 1 gallon 2 gallon (whole, low fat or skim) Plain Yogurt* 2 Tbs ¼ cup ½...
  • Page 42 Step Two: Cool the Milk to 115F / 46C. Uncover the milk and allow it to cool until it is 115F / 46C or lower. For faster cooling, set the container of milk into a pan or sink full of cold water. While the milk is cooling, set up the Proofer with the rack in place and the temperature at 120F / 49C.
  • Page 43 Making Lactose-Free Honey-Vanilla Yogurt The 19-hour culture (above) creates a lactose-free yogurt that is thick and creamy but quite tart. To create a mild, lightly sweetened honey- vanilla yogurt, start with the long-cultured, tart yogurt above. Stir in the baking soda and allow to sit for a few minutes while some of the acid is neutralized.

  • Page 44: Cultured Butter

    Cultured Butter Fresh cultured butter is sublime. Choose your favorite cream and culture it lightly or deeply, adding only as much salt as desired. The Proofer main- tains the right temperature for the cream culture to produce diacetyl, the delicious flavor component that intensifies buttery flavors. Timing: The cream can be cultured for as little as 12 hours or as long as 48 hours.
  • Page 45 Chill the Cultured Cream (optional). For easier churning, the cream can be chilled in the refrigerator for an hour or so after culturing. Chilling is recommended if using a food processor to churn the butter, to avoid melting. Churn the Butter. Once the cream is cultured, it will need agitation to separate into butter and buttermilk.

  • Page 46: French Style Cheese

    French-Style Cheese This easy recipe is perfect for beginners and has a wide appeal among both adults and kids. It has a soft, creamy texture that is easy to spread or can be crumbled. It’s great on pizza, as part of a burrito or taco filling, or by itself with crackers or fresh bread.
  • Page 47 Add the starter, then the rennet. When the milk reaches 86F / 30C, sprinkle the cheese starter over the surface of the milk and stir well to combine. Once the starter is well distributed, add 2 teaspoons of the ren- net water to the milk and stir.

  • Page 48: Tempering Chocolate

    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.

  • Page 49: Warranty Information

    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.
  • Page 50 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.
  • Page 51 TIONS SPECIFICA Model: FP-101 FP-101 Dimensions: Dimensions: • Intérieur du caisson(ouvert) : • Inside box (open): 12.5’’ x 14.75’’ x 8’’ haut 14.75” x 12.5” x 8” high • Outside body (open): • Corps extérieur (ouvert) : 18” x 14.5” x 10.5” high 18’’...
  • Page 52 Berkshire Innovations, LLC P.O. Box 712 Copyright 2010-14 Williamstown, MA 01267 All Rights Reserved. (800) 768-7064 Rev.0614.1 www.brodandtaylor.com...

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Fp-201

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