Clearance: Rofco B5 Brick Bread Oven

Steam trays are the ideal way to introduce steam in your baking process. Much more than just empty vessels, Rofco steam trays contain heavy stainless rods that store a great deal of heat energy for rapid and complete steam release—order one for each space (shelf) where you want to use steam. Steam potential is a function of the mass of the rod-filled trays, and the heavy 10.5 pound weight of each of these trays attests to their heat-capturing and steam-producing ability!

The Brod & Taylor Dough Proofer makes wholesome, made-from-scratch baking easier than ever with an optimum proofing environment plus easy storage. Set it lower for a longer “cool rise” or turn up the heat to give your yeast a boost on a cold winter day. A large window gives you a full view of the spacious interior where your largest bowl or full sized loaves fit easily. There’s no need to cover your dough as the included water tray keeps humidity at an optimum level.

The innovative Brod and Taylor folding bread proofer accurately maintains the temperature you set, in the range of 70–195°F (21–90C), in five degree increments. Its cabinet is built of super tough reinforced polypropylene with a clear viewing window. The stainless steel wire rack, power cord and all other parts fit inside the proofer when folded. Inside dimensions are 14.75” x 12.5” x 8.75” high. Outside dimensions are (open): 18” x 14.5” x 10.5” high and (closed): 18” x 14.5” x 2.75” high, so it stores very easily.

Included with the Brod and Taylor Bread Proofer & Slow Cooker is a 55-page booklet with recipes for yeast breads, sourdough, yogurt, butter, cheese, kefir, kombucha, tempeh, and slow-cooker recipes like chuck roast, pulled pork and caramelized "black" garlic.

Pizza dough... artisan sourdough... yogurt... the Brod and Taylor dough proofing box provides a warm, humid environment for more consistent results with rising yeast dough recipes. These include organic whole grain recipes, made-from-scratch bread loaves, pastries, gluten-free yeast bread recipes, soft pretzels, doughnuts, focaccia, cinnamon rolls, and croissants, to name a few. The Brød and Taylor bread proofer is also the ultimate yogurt maker, developing perfect yogurt in either one large, or several smaller containers. Nothing's easier than making delicious yogurt at home with this machine.

In addition to its outstanding core performance as a dough proofer, this versatile Brod and Taylor product is also a slow cooker, yogurt maker, hot plate and more!

Brod and Taylor's innovative bread proofing box is a multi-use kitchen tool ideal for home bread bakers—or anyone with an appreciation for scratch recipes, organic cooking and wholesome ingredients. Designed as the ultimate solution for rising yeast dough, the proofer’s consistent low-heat also works as a yogurt maker, chocolate tempering machine, bread crisper, plate warmer and more.

When your bread's been finished, your Brod and Taylor proofer is the ideal bread warmer, keeping it at perfect serving temperature. One elegant, easy-storing appliance does it all, conveniently and efficiently. It’s a great new tool for any kitchen where homemade baking is enjoyed, and it has really taken off among our customers at Pleasant Hill Grain.

The Brod and Taylor bread proofer now has a slow cooker mode! In slow cooker mode, temperatures may be set between 85–195°F (29–90C), in five degree increments. For slow cooking recipes that recommend a low setting in traditional slow cookers, set the temperature to the maximum setting of 195°F. Always use a lid on the pot when slow cooking. The rack and water tray are not used when slow cooking. For best results, use a heavy duty Dutch oven or stock pot with a tight fitting lid. Maximum dimensions for a slow cooker pot are 11.5" diameter and 8.75" high, including handles and lid.

One of the things we like most about the Brod and Taylor bread proofer is the toughness of its construction. Between the details of the design and the quality of its materials, our experience—after an extended period of offering this product—is that breakage is a non-issue. It assembles very quickly, feels solid, and truly is a rugged, reliable performer. We've used one in the PHG test kitchen for years and endorse it enthusiastically.

Michael Taylor, an engineer and longtime bread baker, is well acquainted with the homespun solutions bakers have tried in search of a more controlled dough rise. An inventor at heart, Taylor saw a real problem that needed a remedy. Home bakers needed a tool that offered the confidence and convenience of a professional proofer in an affordable, versatile, space-saving design. After years of careful research and testing he created the world’s first folding home proofer, and it's truly an outstanding product.

Cook's Illustrated recommends the Brod and Taylor folding proofer, finding that it performs well and is easy to use and clean.

The Omcan aluminum pizza peel safely and efficiently transports pizza from hot ovens to the table. The peel is made of durable 1080-gauge aluminum. Peel surface measures 12" x 14" which provides enough space for a 9.5" pizza. The wood handle is 12" long.

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

Use the Häussler bread stencils to create attractive designs in your bread rolls and buns. Dough stencils are made of tinned steel and have a sturdy handle. Enjoy the unique look the Haussler dough stencils give your bread!

To use, form dough into smooth 2.5-4 ounce balls. Dip dough stencil in flour or melted butter, then press firmly into dough and remove. Cover dough and let rise in warm, draft-free place for 15-20 minutes. Bake until internal bread temperature reaches 200° F, about 20 minutes.

To give your bread a stenciled look, brush dough with an egg wash, milk or melted butter, then sprinkle on poppy seeds, sesame seeds, or other seed before pressing the dough stencil in, removing it, and then proofing the rolls.

If you want to achieve a fairly flat design on top, proof the dough upside down after you press the stencil in. Just before baking, turn the dough right side up again. If you'd like to use your stencil more like a lame, leave the dough right side up to proof and the dough will expand around the pressed design.

The Star stencil is great for making Austrian Kaiser rolls, and the Swirl stencil makes beautiful Mexican Conchas.

Made in Germany.

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Boulange lame is lightweight and ergonomically designed for both right and left-handed users.

The Mure & Peyrot 436.1 blade comes standard in the Boulange lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Boulange as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade in four positions, before you need to replace the blade. A removable protection cover for the blade is included.

Cook's Illustrated recommends the Mure & Peyrot Buolange lame. They commented on the unique handle saying it was the most secure and comfortable of all the lames they tested.

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Adour lame is lightweight and features a curved blade.

The Mure & Peyrot 436.1 blade comes standard in the Adour lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Adour as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade four times as long before you need to replace the blade. A removable protection cover for the blade is included.

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries—and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits.

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Hardcover, 8-1/4" x 10-1/4", 224 pages, color illustrations.

Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain a l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You'll put newfound knowledge into practice with 53 master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain a l'ancienne. En-route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun

Here's what Peter says about this 15th anniversary edition:

"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tips, the tricks, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." —Culinary Author Beth Hensperger