Here’s our problem with proofing: You can never fully control the environment. Your kitchen on a hot and humid summer day might be okay for high-moisture breads, but leave others dense and squat. And if it’s too hot, then you run the risk of the dough rising too fast and not having enough time to develop flavor. But a chilly air-conditioned kitchen will extend the proofing time significantly, as yeast divides and grows much slower in cold temps. That’s why we love this unique dough riser—it takes the guesswork and the risk out of the proofing process. Our kitchen team was incredibly impressed with how perfectly the dough turned out each time. We made loaves with and without using the Raisenne and the loaf made with the tool came out a half inch taller and a half inch wider. It’s compatible with any dough that needs to be leavened and is especially great for low-yeast and whole-grain breads that have longer rest times. Simply place the thin disk under your bowl or pan of choice, plug it in and let the heating circuits do the rest. It heats to an ideal 85 degrees, which is the optimal temperature to let your loaf grow at a consistent pace without sacrificing flavor for speed.
If the temperature isn’t consistent (which is often isn’t in our kitchens) it can prove to be a real problem. This handy little disk can help—it sits under your bowl of dough and heats to the perfect temperature for not-too-fast or too-slow proofing without cranking up your oven or microwave on cold days or finding a shadier spot on hot ones.
We test everything we sell. Here’s how we’d use this.
Use for any yeast or sourdough rise breads for both first and second rises. The producer recommends checking on your dough when half of the recommended proofing time for your loaf has passed.
Not dishwasher safe; disconnect from power source and wipe with a damp cloth to clean.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
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