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Brod & Taylor FP-101 Instructions & Recipes

Folding proofer
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Folding Proofer
Instructions & Recipes
Model FP-101
www.brodandtaylor.com
For your safety, read this instruction manual before using product.

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Summary of Contents for Brod & Taylor FP-101

  • 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! CHOCOLATE BREAD YOGURT Safely melt without burning Rise and ferment yeast bread Large capacity yogurt and hold tempered chocolate. dough with professional results. maker (up to 8 quarts). Professional bread bakers prize the ability to control fermentation temperatures to produce the best fl...
  • Page 3 IMPORTANT 10. Do not place on or near a 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 NOTICE INSTRUCTIONS This appliance is for household use only. Use on Alternate Current Please read and keep these in- (50/60 Hertz) only with voltage as structions to obtain the best results indicated on the manufacturer type from your Folding Proofer. plate.

  • Page 5: Control Panel

    NOTE: The display may be confi gured 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 Control Panel Features 7. Heating Indicator 1.
  • Page 6 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, power cord and water tray. Lift the expanding box section from the front edge, fold it open and fi t into the base.
  • Page 7 Select Celsius or Fahrenheit The display on the control panel indicates the temperature set point. The display may be confi gured to display in °F or °C. To switch between modes, press and hold both the “Temperature UP” button and the “Temperature DOWN”...
  • 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, return it to service for repair. This appliance has no user serviceable parts.
  • Page 9 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 3.
  • Page 10 données des instructions par celui qui est responsable de leur sécurité. 17. Les enfants doivent être surveillés afi n 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 qualifi...
  • Page 11 NOTE: L’affi chage peut être confi guré en °F ou °C. Pour changer de mode, maintenez appuyer les deux boutons « Temperature up » and « Temperature down » pendant deux secondes. DOWN HEATING POWER Panneau de Caractéristiques Commande 1. Couvercle 2.
  • Page 12 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 13 Sélectionner Celsius ou Fahrenheit L’affi chage sur le panneau de contrôle indique la température de consigne. L’affi chage peut être confi guré en °F ou °C. Pour changer de mode, maintenez appuyer les deux boutons « Temperature up » and « Temperature down »...
  • Page 14 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.

  • Page 15: Table Of Contents

    RECIPES General Guidelines Rustic Pizza Crust Golden Three-Wheat Boule Cranberry Pecan Boule Country Wheat Sandwich Bread Yogurt, Custard Style Strawberry Frozen Yogurt Tempering Chocolate Page 15...

  • Page 16: General Guidelines

    General Guidelines for Fermenting Bread Dough in the Proofer Prepare the Proofer. For bread dough, the proofer should always have the water tray fi lled 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 17: 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. The dough can be mixed anytime the day before, or on the morning of making the pizzas.
  • Page 18 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. Choose a Timetable. From the chart below, choose a fermentation temperature and its corresponding time to remove the dough from the refrigerator.
  • Page 19 isn’t necessary for creating a non-stick surface, we use a little semolina with parchment because it creates a crisp and delicious crust. If shaping on a peel, use a more generous layer of semolina so the pizza won’t stick. We fi nd shaping on parchment is easier than a peel, because the dough will stick to the parchment and not spring back when stretched, yet once the pizza is baked for a minute or so, the non-stick properties of the parchment kick in and the pizza slides off the paper effortlessly.

  • Page 20: Golden Three-Wheat Boule

    Golden Three-Wheat Boule This bread has a beautiful golden crumb, a sweet, complex aroma and a rustic crust. Bread fl our from hard red winter wheat forms the backbone of the bread, while durum wheat and whole grain “white” wheat contribute wonderful fl...
  • Page 21 Put the fl ours and yeast in a medium bowl and whisk to combine. Measure or weigh the ice water, add to the bowl and whisk vigorously until very smooth and lump free, about one minute. Scrape down the sides of the bowl, cover, and ferment in the proofer for 12 hours at 75F. When the poolish is ripe, it will have doubled in size and the surface will be covered with bubbles (you may see some pop) and a few wrinkles or dents.
  • Page 22 times, at 20, 40 and 60 minutes. To stretch and fold, gently stretch one side of the dough with oiled fi ngers, then fold it towards the center and repeat on the opposite side, creating a business letter fold. Repeat with the other two sides, forming a square package in which all four sides have been stretched and folded to the center.
  • Page 23 Baker’s Overall Bread Formula Grams Ounces Percentage Unbleached fl our, 11.7% – 12.3% protein 206 g 7.3 oz 62.5% Whole grain white wheat fl our 86 g 3.0 oz 25.9% (si ed to remove bran) Semolina fl our 39 g 1.4 oz 11.7% Instant yeast...

  • Page 24: 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 fl our 3/4 cup 118 g 4.4 oz Instant yeast 1/4 tsp Water, 70-78F 1/2 cup 118 g...
  • Page 25 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 fl oured counter and shape the dough into a tight round ball. Place the dough ball seam side up into a well fl...

  • Page 26: Country Wheat Sandwich Bread

    Country Wheat Sandwich Bread This soft sandwich loaf is made with 22% whole wheat fl our and is enriched with a touch of butter and milk for delicious fl avor. Baker’s Volume Grams Ounces Percentage Unbleached bread fl our 3 1/2 cups 446 g 15.75 oz 81.7%...

  • Page 27: Yogurt, Custard Style

    Making Yogurt: Custard-Style, Greek or Classic This recipe details all the steps for making thick, creamy “custard-style” yogurt, plus straining instructions for Greek yogurt. There’s a variation at the end for classic yogurt that has a fresh taste and thinner texture. Custard-Style Yogurt This method highlights two techniques for creating thick yogurt: holding milk at 195F for ten minutes before culturing, and allowing the yogurt to...
  • Page 28 Step Two: Cool Milk to 115-110F. In order to heat the jars and speed cooling by dividing the milk into smaller containers (both increase food safety), pour the hot milk into the jars and allow to cool (bubbles left on the surface from whisking will prevent a skin from forming).
  • Page 29 Greek Yogurt Strain the yogurt. Line a colander or strainer with several layers of cheesecloth or one layer of paper coffee fi lters. Set the colander/strainer over a bowl and spoon in the chilled yogurt. Cover and refrigerate. Allow to strain for 1-3 hours, or until desired thickness is reached. For our frozen yogurt recipe, below, we strained the yogurt overnight.
  • Page 30 which allows it to join in the mesh (instead of remaining inactive) and effectively increases the amount of protein in the milk that will be available to thicken the yogurt. The reaction takes time, milk needs to be held at 195F for ten minutes to denature most of the lactoglobulin. A little evaporation during this heating also aids the thickening benefi...

  • Page 31: Strawberry Frozen Yogurt

    Strawberry Frozen Yogurt Making Creamy Frozen Yogurt. To keep the texture of our frozen dessert creamy, we limit the water content so that large ice crystals are less likely to form. Both milk and strawberries have plenty of water, so we strain the yogurt and reduce the juices that drain from the berries.
  • Page 32 freezing). Chill the pre-mix thoroughly, then freeze according to your ice cream maker’s instructions. When frozen, transfer to the pre-frozen containers and allow to freeze until a little fi rmer, about 30 minutes. If desired, serve with chunks of fresh strawberry and top with a whole strawberry.

  • Page 33: 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. The water tray may be placed underneath the rack, but make sure it is completely dry.

  • Page 34: 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 35 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 36 NOTES: Page 36...
  • Page 37 NOTES: Page 37...
  • Page 38 NOTES: Page 38...

  • Page 39: Specifications

    SPECIFICATIONS Dimensions: Dimensions: • Inside box (open): • Intérieur du caisson(ouvert) : 12 ½’’ x 15’’ x 8 ½’’ haut 12 1/2” x 15” x 8 1/2” high • Corps extérieur (ouvert) : • Outside body (open): 18’’ x 14 ½’’ x 10 ½’’ haut 18”...
  • Page 40 Berkshire Innovations, LLC P.O. Box 712 Copyright 2010-12 Williamstown, MA 01267 All Rights Reserved. (800) 768-7064 Rev.0212.1 www.brodandtaylor.com...

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