WOODEN PARISIAN PROOFING CABINETS

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Peternumnums on 26 Jul 2024 at 12:56

Hey folks

I enjoy watching those french bakery youtube vlogs of peoples small bakery's.

Here's an example of one I was watching recently 

https://www.youtube.com/watch?v=5VzG7jfZs_Q

I keep seeing these wooden proofing cabinets that dont look like they have heat or steam and dont look like the kind of proofing cabinets I am used to that do have heat or temperature control. 

 

So I am wondering if anyone knows anything about them and if they can provide how they are used?

I've seen a french baker pull directly from one of these cabinets and put directly into the oven and again look like they have no temperature control and look to be a dry atmosphere within the cabinet.  Is there is any benefit for artisan baking doing it that way? 

 

In thinking about it, maybe a slightly dried thin crust with a good steam in the oven will give the baguette or bread a more dramatic tear during oven spring but I am just guessing. I know nothing about these. 

Here's a link to these simple proofing cabinets. 

https://www.panimatic.com/images/store/files/12551_panimatic-EN-DC-PARISIEN.pdf

Any info on them and how to use would be great

Cheers

Peter

I think the proofing cabinets main purpose is to reduce air currents around the dough that might dry out the surface too much. Like how items dry out faster in front of a fan. But I have little idea of how to use it or how it works, because I live in a place that has weather pretty akin to proofers (~30 deg C in daytime almost year round, RH 50-100%) and so, I don't use proofers. Maybe for humidity and warmth a pot of hot water can be placed somewhere inside? Also I think you are right on dryer dough skins being easier to score, the dough doesn't snag as much if it's dryer.

I think the proofing cabinets main purpose is to reduce air currents around the dough that might dry out the surface too much. Like how items dry out faster in front of a fan. But I have little idea of how to use it or how it works, because I live in a place that has weather pretty akin to proofers (~30 deg C in daytime almost year round, RH 50-100%) and so, I don't use proofers. Maybe for humidity and warmth a pot of hot water can be placed somewhere inside? Also I think you are right on dryer dough skins being easier to score, the dough doesn't snag as much if it's dryer.

I think you are right about the air currents. I suspect it has an affect on the crust as well if it has a controlled dry proof.

Funny i never thought about it, but it kinda makes sense that the crust would be a little denser if done properly as well as being able to achieve a good ear when slashing the baguettes. If the oven has good steam that should rehydrate the dough while rising? Just a theory. 

I think I'll try proofing without humidity and simply put my bread dough and baguette dough into a covered space and let them rise to see what the result is.