I see that this is available to purchase for $159.00
http://brodandtaylor.com/purchase/buy-it-now/

Looks interesting. Has anyone tried it and if so, what were your impressions?

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No, but Rose recommends the one from King Arthur:

http://www.realbakingwithrose.com/2007/06/april_in_paris_and_new_family.html#47132

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Matthew, do you have a recipe for salt rising bread? I would love to try it. Thanks

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I was wondering the same thing.

Whatever happened with this?

Does anyone know anything?

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I am anxious to know if/when this proofing box may be available. Any updates????

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Keep thinking of ideas for this--hope they're keeping a list for marketing! Could also work well for incubating tempeh.

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Rose, will you please update us on the development? I have provided my e-mail address but heard no follow-up on the product.
Thank you.

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This would be great for salt-rising bread too. I want to try that bread sometime, but I have no where warm enough to keep the dough.

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Sorry, Betsey, missed your comment...I fully agree!

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I have been quite happy using my OTR microwave for proofing bread. I can turn on the light to help keep it warm and run it with some water in it (prior to use) to add moisture. It's not perfect, but pretty effective when kitchen space is limited. While my oven is heating the warm air rises and helps keep the microwave warm.

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You know - if the temp goes as low as 80 degrees, then you could also use it for softening butter.

Right now, I use my over-the-stove microwave oven, with the fan light turned on, to do all of these things, but it is a pain when someone needs to use the the thing for actual cooking. I am constantly removing Bread Dough, Butter, etc... and then having to replace it when they are done with the oven.

I could find a million uses for this thing, and would definitely buy one if it ever became a reality!

Betsey

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If the temp settings went down to 80 or so, the box could be used to slightly warm a block of chocolate for curls. That, plus being able to better control rising tiimes, would do the trick for me.

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I'm not a bread baker (though I wish I were) but the product excites me. I thnk it would encourage those who want to give bread baking a try but have fears about it being too difficult. This seems it would guarantee better, more consistent results. The fact that it folds down for easy storage was a great idea (kudos to them for thinking of storage!), plus I like the idea that they mention its other uses. Pointing out its other uses would make it more attractive. Unless I missed it in the ad content, I would like to know its lowest temperature setting because if used to warm chocolate, it'd be great to be able to set it at a temperature low enough to melt the chocolate but still maintain as many beta crystals as possible.

I was actually very surprised at the price points in the survey - $100 being the highest seems very inexpensive to me for this device. I would think that anyone who loves to bake bread would have no problem whatsoever paying $100 for this machine. The low cost of homemade bread vs. buying bakery bread recovers the $100 very quickly.

The problem I see with marketing is that the market segment for the product is very small - bakers, but bakers who love baking bread specifically, and only those who can be convinced that this device for proofing is an advantage over their current approach. Maybe it can also be marketed to small bakery businesses (cafes who bake, etc). I'm sure there are many that can use this, too, as small businesses look for alternatives to the normally large and expensive professional equipment. I've been in the kitchen of many small businesses that have tiny kitchens, so the space saving feature would be attractive.

It seems like a great product for a bread baker. I would hope that his margins on the product wouldn't be too small, otherwise it's going to be tough with a product whose volumes could be relatively low.

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Not only would this be perfect for Bread Dough, but I was thinking that it would be great for large batches of Homemade Yogurt!

I make my own Yogurt in a two quart Yogurt Maker, and I always end up giving most of it away to family members - and never have enough of it left for my own use! This box would, seemingly, be able to produce the perfect temperature-controlled environment for extra-large batches of Homemade Yogurt!

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It say it goes up to 120, I wonder if he added 10 more degrees to 130 if you could use it to also pasteurize eggs?

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One more thought, it is hard to tell from the illustrations, but it would be nice if it were large enough to hold a half sheet pan.

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I did think of that!

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sorry to spoil the fun, but for me, cooling is usually more important than heating! How about making this wonderful large and collapsible proof box with also built in refrigeration?

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I wonder what his time frame is--how long it would take before he could begin selling, sounds like it could be years.

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This product would be perfect for us home bakers, it would be alot less expensive than a high end oven with a built in proofing oven.

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This sounds interesting and I would love one! Cost is the thing that interests me though.

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What a cool idea! I'd love to have one when it is available. I cast my vote.

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I wish this product were available now! I took the survey too.

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I filled out the survey...this is a product that I would love to have. I did encounter a Croissant crisis about 2 weeks ago that a proofing box would have completley averted. I decided late on a friday evening that I wanted croissants for brunch on saturday. Now, I've never made them before, but I've made puff pastry millions of times, so I figured, I can do this! At about 10 PM on a Friday evening I start the process of making croissants. By the time I finished the dough (with the rising and resting) it was some time in the middle of the night (2 or 3 AM). OK...off to bed. Now I wake up planning to form my croissants and bake them...but... you have to wait for them to rise. AHHHHHHHHHH! This is one of those instances where I should have read the whole recipe more carefully before starting. I didn't have the patience to wait for them to rise at room temp...and I didn'nt have the pan that your recommend in the pie and pastry bible to use to sort of fabricate a proofing box so... I tried to be clever. This is never a good thing. NEVER. Always follow Rose's Recipe, Always follow Rose's Recipe ALWAYS FOLLOW ROSE'S RECIPE!!!!!!). I had my croissants on the sheet pan, I slipped the sheet pan in a big plastic bag, turned on the oven, and put the sheet pan on top of the burners with the oven turned on (burners off, of course). I figured that a little heat would escape up to the burners and I would be fine. WRONG WRONG WRONG WRONG WRONG. It was too hot, and the butter started melting out of my croissants...and each was sitting in a little pool of butter...and well...I did bake them, but they were not light and flaky...they were flat and disappointing. I NEED A PROOFING BOX. I HAVE NO STORAGE SPACE...AND THIS PRODUCT WOULD BE PERFECT!

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