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How to use it as Proofer:
This is how i make a classic healthy brown bread.

First my own hints to make it a little easier:
a) Use a thick Silicone baking mat as a surface to knead and fold the dough.
b) Line the baking pan with two strips of Teflon baking foil that hang over the edges. A narrow longitudinal strip and a wide transverse strip.
c) With the overhanging wide strip you can, with bare hands, easily lift the hot bread out of the baking pan and place it on the grid.
      (see below at point 12)
d) Use a Infrared Body Thermometer to contactless measuring the temperatures of flour, water, ambient and dough.
(using the surface mode!)
e) We cannot use a kitchen scale for weighing small quantities! Up to 20 grams we need an accuracy of at least 0.1g, but preferably 0.01g.
    (centigram balance with calibration weights)
f) Using ascorbic acid (vitamin C/E300)?
Flour no longer ripens long enough before being marketed. With the result the dough does not rise as high as it did in earlier times. With ascorbic acid you can improve the proofing and at 60°C the ascorbic acid is completely lost.
But if you use way too much of it, your bread will
You don't have a centigram (0.00g) balance? No problem:
    per 500 grams of flour: You will use about 0.03g of ascorbic acid.
     Press a third of the convex side of the teaspoon into the ascorbic acid and shake off the excess.
Alternative: Use the wheat flour only two to three weeks after purchase so it can ripen further.


  • 300g wheatmeal
  • 200g patent flour
        or only 500g wheatmeal (rice less high)
  • 7g instant yeast
        (easier and no worse than fresh yeast)
  • 0.03g ascorbic acid (vitamin C/E300, optional)
    Helps brown bread to rise, but is completely lost during baking.
  • - mix this well
  • 10g salt
  • 10g fine or brown sugar
  • 20g butter (room temperature, or melted)
  • 260g/ml water (30°C at temperatures flour 18°C and room 21°C)
    How to calculate water temperature:
        target T = 27, knead heat  K = 4, flour F = 18, room R = 21, water W = ?
        K ?: the temperature rises during kneading and depends on the kneading method used. Measure it once.
        formula: W = (T - K)3 - (F + R)
    Or simple for 1st rise at 27°C and K = 4: W = 69 - (F + R)
    (see hints for info about Thermometer)
  • - I stir the salt, sugar and the butter into the lukewarm water
  • 1 egg (optional)

Ready to mix, knead, rise and bake? Then we go for it!

  1. Proofer pre heat ONE 27°C
        After power ON the time is set correctly
        Otherwise first set hours to 01 and minutes to 00
        select radio button: 27 (01:00-27°C)
        press button: START
  2. Mix and knead the dough until it has become 'elastic'
        Knead it by hand or use a very strong kitchen machine
        (only a strong motor and metal gears will last a long time with this very tough dough)
  3. 1st rise dough in a high bowl with a warm damp cloth over it
        (i use the bowl from my kitchen machine)
        press button: RESET (01:00-27°C)
        press button: START
  4. Proofer beeps?
        press button: STOP
        remove the dough
  5. Proofer pre heat TWO 29°C
        Place a flat dish with lukewarm water on the base plate under the Proofer carrier
        (I use a soaking warm cloth in the flat dish, that doesn't spill)
        select radio button: 29 (01:00-29°C)
        press button: START
  6. Flatten the dough and fold it several times and form it into a roll
        Place, seam side down, in a bread pan (28cm)
  7. 2nd rise with the bread pan on the Proofer carrier
        press button: RESET (01:00-29°C)
        press button: START
  8. Proofer beeps?
        press button: STOP
        power OFF

        remove the bread pan and the water dish
  9. Place the bread pan on the oven bottom
        Use a preheated steam oven, or alternative my own method:
            Place it in a non preheated oven with 200g/ml hot water at the bottom
            (I use two small gourmet grill-pans, plastic handles have been removed)
  10. 3rd rise oven at 180°C bottom and top heat, 45 minutes
        (temperature and time depending on oven - don't use hot air circulation)
  11. Oven beeps?
        Spray or brush the top of the bread with cold water and then
        1 minute back in the oven at 180°C for a crispy crust
        (I prefer to use a silicone brush, because bacteria can develop in a sprayer)
  12. Take the bread out of the bread pan and let the it cool on a wire rack
        (see hints for info about the foil)
  13. Slice the bread and make portions for the freezer
        It will then remain deliciously crunchy
  14. Enjoy your bread meal!