Raisenne XL Bread Dough Riser

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.