Drawn to its outside size
Warms dough from 70°F up, folds to under 3 in thick for storage, and doubles as a slow cooker. Your bowl must be under 14 × 12 in at the base.
Best proofing box for sourdough
A proofing box holds your dough at a set temperature, so bulk fermentation runs at a steadier, more repeatable pace; the dough still tells you when it is ready. The Brod & Taylor folding proofer warms and folds flat; the Proofer Pro also cools, which matters in a hot kitchen or for an overnight hold.
Cold kitchen? A warm-only folding proofer. Hot kitchen or overnight holds? A proofer that cools as well. Only a starter? A jar-sized warmer.
Our picks
Drawn to its outside size
Drawn to its outside size
Holds 41 to 122°F with app control, so dough can sit cool through a hot afternoon or overnight. It is large: 22 × 22 in on the counter.
Drawn to its outside size
Holds one quart jar at a set temperature, so the starter rises and peaks at a more predictable time.
How we know: weights and sizes are the makers' published figures, linked from each product page, and a dough range marked “our estimate” is our arithmetic on them. We do not perform hands-on testing. How we compare.
Warm only, or warm and cool
If your kitchen is cooler than you want the dough, a heat-only box is all you need. If it is warmer, only a box that cools can bring the dough down; otherwise use the fridge. Cooling also lets you hold dough or a starter for longer without it over-fermenting.
| Kitchen | What you need |
|---|---|
| Below 72°F most of the year | Heat-only proofer (folding) |
| Above 80°F in summer | Proofer that cools, or the fridge |
| Both, or overnight holds | Two-way proofer |
| Only the starter is slow | Jar-sized starter warmer |
What fits inside
Measure your bulk container and basket. The folding proofer takes a container smaller than 14 × 12 in at the base and about 8 in tall inside; the Proofer Pro's interior is 17 × 13.5 × 10 in. A 6 L tub or two bannetons fit either.
Set it by the dough, not the air
A proofer controls the air. Dough lags behind, especially a large cold batch. Check the dough itself with a probe thermometer; most sourdough recipes aim for 75 to 78°F during bulk. A tray of water in the box keeps the surface from drying out.
Without a proofing box
The oven with only the light on usually sits at 75 to 85°F; a closed microwave with a mug of just-boiled water stays warm for a while (replace the water as it cools); a cooler with a jug of warm water holds a steady temperature for longer. Check each with a thermometer before trusting it with a whole batch.
Questions bakers ask
What temperature should I set a proofing box to for sourdough?
About 75 to 78°F (24 to 26°C) for bulk fermentation, a little cooler for a slower, more sour dough.
Can a proofing box replace the fridge for a cold proof?
Only a model that cools, such as the Proofer Pro. A heat-only box cannot go below room temperature.
Do I need humidity in the proofer?
A tray of water or a lid on the container stops the dough's surface drying. A precise humidity setting is not needed for bread.