How to make an affordable proofing box / fermentation chamber

In this video, I show you how I made a homemade proofing box/fermentation chamber for a fraction of the price of any pre-built box. I hope it helps you out!
SUPPLIES
Styrofoam Cooler: amzn.to/3dbdF1M
Alternative Cooler (Slightly Larger, but the first one isn't always in stock): amzn.to/3GkTy2p
Seedling Heating Mat: amzn.to/3ixQDDX
Temperature Controller: amzn.to/3dbdV0K
Cheaper Alternative to Temperature Controller: amzn.to/2AcwmDC
Cooling Rack: amzn.to/3c0ilro
PRE-BUILT PROOFING BOX: amzn.to/3F2SMGF
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ADDITIONAL RESOURCES
Noma Guide to Fermentation (Where I got the inspiration for this project): amzn.to/2zDNphI
DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
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Includes everything you need to know to bake your first loaf of sourdough bread!
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MY OTHER SOURDOUGH BAKING EQUIPMENT
Challenger Bread Pan - My Favorite Bread-Baking Pan (Upgraded Version of Lodge Combo Cooker): challengerbreadware.com/produ...
Bannetons, Bread Lames, and More: challengerbreadware.com/shop-...
Lodge Dutch Oven Combo Cooker: amzn.to/3uhWQeu
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All: amzn.to/2Ms0z4t
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Pots, Pans, and Baking Equipment: amzn.to/2UcDKpE
Recommended Ingredients: amzn.to/2Y3mRyB
Sourdough Baking Equipment: amzn.to/370kXTA
Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker): challengerbreadware.com/produ...
RECOMMENDED BOOKS
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[@Sarah-im7jh]

Pretty sure I’ve never left a KZbin comment in my entire life but I followed this tutorial and FINALLY had success fermenting sourdough. Yielded a superb loaf. Thanks for the great video!

[@TheRegularChef]

I'm glad to hear that!

[@lisamendez4309]

I saw that box in your other videos and am so glad you showed us how to do it. So simple! Thank you!

[@kirkinthemountains8327]

Exactly what I needed. Baking bread at 5900' in the Winter has it's challenges when it comes to proofing. Thank you!!

[@rocioypa11]

I found your video about one week ago and yesterday proofed the first dough of bread with it. thanks a bunch :-)

[@jfgad]

Good idea! Just ordered from amazon. I already have the cooler and it will fit. I also have the grill for the bottom. It’s a countertop drying grill. Big thanks!

[@handles011]

I like this idea but you can improve it by turning the styrofoam box upside down and place the bread to be baked on the lid. This will make it easy and less awkward to get out of the proover when dough is prooved and you don't want to risk knocking the air out of it getting out.

[@JeanneOlson-vv9tl]

@handled011 agreed!

[@charliesolorzano8457]

Want to give a thanks I ordered everything and made a big difference no lie I use to keep my starter on top of the fridge and it was fine but no real bubbles did it today and my starter looked completely different in a positive way 😁 only advice I can give is also use a thermometer inside don't just rely on the one that control the mat I find mine was off by 4 degrees and also use a thermometer to check the dough temperature not sure why but my dough was at 90 degree's when I had it set at 86 , I lowered the temp to 78 degree's and a hour later dough was still 90 degree I'm still playing around with it but works great and lots of room 👍

[@allenpaxton5950]

Thanks for this, it has worked perfectly for me. I have been using it for both bread and to make yogurt.

[@dontknockthefiddle]

This is great. I’m pretty timid with food projects until someone shows me and this was perfect

[@rocioypa11]

even an unskilled person like me did it! It took me 10 minutes and yesterday I proofed some bread with it

[@thePods]

Thank you so much - what a great idea. I'm going to try adapting this idea and just get the inkbird controller you link to and use it with my Excalibur dehydrator. It already has the box, its own heating element and shelving going for it - but I didn't want to use it as is because it's lowest temperature is 115°, and I'm aiming for 78°. This should do the trick perfectly. Thanks again for the inspiration.

[@phaedra1928]

Hi ! Thanks for the great video and explanations, I just finished build mine using your video as inspiration but instead of the mat, I used an extra long heated cable that I nailed to the therm-box, works like a charm with the temperature controller !

[@abhishekthakare1862]

Would u pls share link for heating cable?

[@annebrosnan6384]

This is great! I think I have most of the equipment already. Thanks for saving me a lot of money!

[@MM-eh7ps]

Genius!!!! So simple and so functional! I’ll definitely make one for me! I ferment all kinds of things and sometimes they take a little while on the top of my kitchen cabinet. Thank you for sharing! 🎉

[@johnclarke6647]

I bought a plastic box with a snap on and lock cover from Walmart that I proof my breads in. It is clear plastic, so I can see how the bread is rising. I just sprayed the interior with Butter flavored Pam and put my bread in it, at least for the first rise.

[@teammeteamus.8315]

I just made this box for fermenting/culturing tempeh. I live in the U.K and most of the time it’s cold and wet. I used your instructions and its just perfect. I used to use my Instant Pot’s yoghurt setting, but that meant I couldn’t use it for anything else. Now I have this incubator I can just switch it all on and leave it. Thank you very much!

[@abhishekthakare1862]

May I know what is the max temperature you can achieve with seedling mat?

[@marioreissmann7457]

@@abhishekthakare1862 I have the exact same setup although the heating mat is a bit different but looks very similar, and it's the same price range. I'd say the maximum temperature is probably a bit lower than 40 degrees Celsius depending on external factors.

[@gabocavallaro]

Oh wow I would use mine for doing Natto :D

[@dorisjimison7590]

awesome! thank you for all this info. I'm putting it to use already.

[@thomasatkinson5081]

Thanks for a great post. I have ordered the parts for this and am waiting for them to arrive. I already had the seeding mat, I bought a couple of years ago and never used it. So I took it out of the packaging and am letting it air out for the next few days as I am sure the slight smell it had will go away. Sorry about all your dislikes that was being discussed in the comments. I do not see how anyone could dislike building this and saving over a hundred dollars off a store bought one. Take Care

[@getflourish]

I never bought stuff that fast. Thanks for listing the products and alternatives. I wanted to make my own microcontroller and hack the oven lamp but gave up. This is going to be plug and play. Thank you!

[@TheRegularChef]

Glad to hear it, I hope it works out well for you!

[@vrobaldo]

I want to thank you for the wonderful and great money saving idea. I purchased these items, found a lower density styrofoam box perfect size for $9 at Walmart, purchased the lower price temperature control (which I had to return in favor of the one you are using!) and now have a great proofing box!!! I used to use my oven with the light on, but when I needed to preheat the oven and it was usually the last proofing, the temperature would be different and it would affect the dough by kind of deflating it a bit. Problem solved:) Again, my thanks and stay well:)

[@mmarkram]

May I ask what the name and size is? Thanks!

[@mmarkram]

Of the box you bought at Walmart, ha.

[@vrobaldo]

@@mmarkramHi! Glad to help:) The name "engraved" in the styrofoam is "LIPQAM" and the Q has another little ' in the top right. This is in the cover of the box. Measurements: Outside - 24" L x 16" W x 15" Deep; Inside: 19-1/2" L x 12" W x 12" deep. I purchased the box at Walmart, was very inexpensive, and the heating pad and controller at Amazon, least expensive of the ones listed above by The Regular Chef. A few strips of velcro to organize the cables, and the BEST proofing box you could want for bread! I make LOTS of French baguettes here and probably will make a second box to be able to make more. Hope you can find all you need, good luck and Happy Thanksgiving:)

[@bullshark1152]

Just ordered more or less the same equipment. In 2 days I can start making my own proofing box. Used for dough😁 thanks for the vid. Thumbs up.

[@rioosodog]

I used the components he listed and added a couple of small cheap USB fans and put it all into an old ice chest.....THIS IS A GENIUS HACK. Simply awesome guy, thanks for the tip.

[@dawnwiesner8292]

Did the fans dry out the dough?

[@jennifercleveland7556]

I just made one with a styrofoam cooler ($10) and the heating element from an old egg incubator I have. Easy to control temp and super fast to make.

[@sclairet]

Thanks for yet another great video. You are always clear, thorough and to the point. Your “5 Ways to Get a Better Oven Spring" and "Easy Sourdough Bread Recipe" took me from many failed tasty deflated loaves to tasty well risen beautiful loaves. Following your instructions, I've made your proofing box using a styrofoam container ice cream was shipped in. (Your temperature regulator is in the mail.) I'm going to build the box upside down so I've got the warming mat and cooling rack sitting on the lid. For your next video, how about some ideas of where to store all of my bread baking gear? : )

[@TheRegularChef]

I appreciate it, I'm glad the videos have helped you out!! Haha yeah I have the same problem, the gear definitely adds up over time

[@nyatko]

Thank you for sharing your awesome ideas

[@debbiecanavan3583]

Thank you for another video with very clear and easy to follow instructions. I have been searching for a proofing box idea and yours was the best.

[@creakinator]

Thanks for the video and the links. Just started my bread making and house is too cold to proof dough.

[@fionacrowe9216]

This is brilliant! Thanks

[@liisabjork76]

Thank you so much. I need to proof my levain from Finland for sourdough rye bread "ruisleipä"

[@Resepti]

Moro Liisa! Mistä ostit nuo tarvikkeet Suomesta? :)

[@leem200]

I made one out of the box a ham came in I had shipped, so my total cost was the cheaper version of the controller which I ordered though your link. I am making my first batch now. It is 36 hours and making the white stuff. Thank you for tempeh is expensive and we have gone totally plant based. So, my whole cost was 23. something. I had everything else.

[@shaunm2208]

Great channel...I live in Thailand where ambient temp is around 30c/92f can I just cover and proof in my kitchen

[@TheRegularChef]

Thanks! Yes, generally that should work fine, just keep in mind that your dough will proof pretty quickly at that temperature.

[@carltrummer9103]

Thank you for you advice.

[@brettbishopp2582]

Any thought for doing same thing but a cooling box? I’d like temps around 65-68 (for making sauerkraut). It’s hard to get that temp in south texas.

[@lawrencecohen8248]

Great video. I happened to have an old Coleman cooler and used it instead of the styrofoam box. I hope it works as well. They are fairly inexpensive and would think its a better (at least more durable) option for a proofing box. Hopefully.

[@helenschultz6658]

You just saved me time building one! Thanks

[@shelleymacdonald8035]

This is great! Thank you

[@alisacarrillo-mohamed7048]

Thank you very much!! God Bless!!

[@cctknight84]

My initial sourdough attempts have been fair at best, not the best rise (occassionally no rise). I've come to the conclusion my biggest issue is proofing temp (house is 68 degrees). I was going to order the cooler and make one, however it currently isn't available...so I took my heating mat and put on the bottom of my oven (I already had the mats and thermostats from my plants). Works like a champ! Hopefully today's attempt shows some improvement!

[@nicholasdedring2713]

I've made one myself, before seeing this, but I'll note that it works better with a reptile tank mat than a seed starter mat. The reptile tank mat, plus a small fan, lets you get hot enough to make yogurt as well. Seed mats don't get the same final temperature. With a temp controller and a cooler and a small desk fan, I'm able to get temperatures anywhere from room temp to 120F with no difficulties. I'll note here also that a fermentation chamber is an absolute game changer on your consistency and speed for baking sourdough but also yeast leavened bread.

[@franny5295]

Thank you! I wouldn't mind paying for one but the ones I've found don't fit a half sheet. My cinnamon roll pan will fit in this. My six year old son will appreciate this very much too!

[@antoniomattana6706]

Thanks!

[@kaybussjaeger567]

i hope you can respond. just ordered supplies for this. question: do i put my sd in it for overnight rise and also for the 2 hr proof the next day

[@musicmastery1311]

Thank you for this. I need to pick your brain about something. What do we do to achieve and maintain cooler temperatures? I live in India, and now, during summer, the temperature is hot, so I need to figure out a way to keep the dough at 25-26 degrees. Any tips are appreciated. Thank you.

[@greenmama54]

I've been looking for the parts but the seed mats only go to 86. I need 110 for salt rising bread. Do you think it would get that warm inside the box?

[@saryjaneit]

Awesome!

[@carakramer2580]

Great information. I’m trying to make a fermentation chamber that reaches 140°F but haven’t been able to find a heating mat that will get me there. My setup/equipment is the same as yours. Any suggestions?

[@theweekendworriers3931]

A heat lamp will get you there but even with a temp controller I don’t think a styrofoam box is safe. I’m thinking about making a proofer out of a small fish tank and adding a humidity feature somehow. A small axial fan wired on full time would get you a convection proofer.

[@kaybussjaeger567]

one question, my dough proofs in plastic bowls. ok to put them in this and have them sit on wire rack over seedling mat

[@7ele5crivente]

I'm building a fermentation chamber/dehydrator and I'm looking for materials. Does styrofoam melt at 70 Celsius?

[@alessandroblundo7184]

Thanks for the very useful video. I am gonna make one of these and I'm thinking on buying the exact same thermostat you bought because it says cooling as well, and I need a cooler temperature during summer here in Mexico! Do you know what I shoud connect to the cooling plug? If you can share a link, even better! Thanks!

[@nicholasdedring2713]

People who do that generally use an older small refrigerator as the chamber. The cooling side is the fridge plug, the heating side is whatever element you use inside the fridge to up the temp.

[@jasonmeacher7208]

How long would it be safe to leave on? If I wanted to make black garlic, could I leave it on 60° for 6 weeks

[@ebsmites7544]

can you use a big thick card board box for this?. i dont have a Styrofoam box but i have a thick cardboard box

[@bobbidou3624]

Why so many dislikes ??? This is a very nice and easy way to get a self made proofing chamber and have a very stable temperature for the starter and the dough. I will try this. Thanks man.

[@TheRegularChef]

Haha idk, my channel was featured on the trending page last week with this video at the forefront, and that's when it got most of the dislikes. I guess the general public doesn't really like bread-making haha.

[@bobbidou3624]

@@TheRegularChef Ok, that makes sense ;) ! I just had a few technical questions if you have time to answer them that would be awesome, 1) how hot do the heat mat itself get at maximum temperature (like burning hot or just enough) ? 2) How much time does it takes to heat let's say from 70 to 80 degrees (approximately, in other words does it go fast to the desired temperature)? And my final question, 3) with this inkbird temperature controller, let's say it goes over the 85 degrees and turn off the heat mat, will it turn on again as soon as it goes under 85 degrees or can you set a second and lower temperature to turn it on again and avoid the heat mat to tilt around the precise 85 degrees ? I know that's a lot but I'm dying to know the answers ! Thanks !!

[@byunique2]

@@bobbidou3624 I was thinking of the same thing... find an answer?

[@TheRegularChef]

Hey, sorry I missed this one earlier. I’m not sure about the mat itself but the maximum temperature I can get my box to is about 110F. The box heats up pretty quickly, I would say it takes no more than 4-5 minutes to heat from 70-80F. And yeah, the temperature controller automatically turns the mat on and off as necessary, so it pretty much always stays within about 1 degree of the set temperature.

[@byunique2]

The Regular Chef thanks and appreciate the info!

[@Maeboba]

How does it cool to maintain a steady temperature?

[@sgtjenko]

I just made one of these including the Styrofoam box, as I couldn't buy the right size. You know I'm thinking that a few holes might be a good idea for heat release as when I set my thermostat it goes 5 degrees over what's set, so some heat escape would be a good thing

[@TheRegularChef]

Interesting, I've never had that happen with mine. Personally, I would just set it 5 degrees lower than you actually need, so that way it doesn't use more energy than necessary.

[@travisgreen1744]

Hey brother! This is awesome and I think I am going to build one similar with the cooler I have lying around. What about the steam? I know that a lot of the 'professional' proofing boxes are also steam boxes. Have you tried adding a humidity element to your proofing box?

[@TheRegularChef]

Awesome, good luck with it! I haven't added a humidity element to mine, but the Noma Guide to Fementation (the book that I got this idea from) suggests using a small humidifier along with a humidity controller (like this one: www.amazon.com/Inkbird-Controller-Humidistat-Greenhouse-Dehumidifier/dp/B07XGQ7Q53/ref=sr_1_1_sspa). So it basically works in the same way as the temperature controller, but it measures humidity instead of temperature.

[@davelovesdrums]

I don't suppose you know what breads would require some sort of humidity control in addition to all this? I kinda want to try making Shokupan - real light and fluffy Japanese bread but just wondering if your setup would work for that 🤔

[@EastofVictoriaPark]

The People's Chef. I'm pretty happy with the channel. I see a lot of other places have copied your idea of testing different flours as starters, but they don't include a bleached white flour.

[@TheRegularChef]

Haha thanks! Yeah that one was the most important to include in my opinion because it was the only one that I thought might not work.

[@tamvu5413]

Bendy

[@williamtom2048]

WOW, great idea for a proofing box, and the temp controller, that i could use this for many things. thanks a whole lot for putting this out there

[@TheRegularChef]

Yeah it really comes in handy, I’m glad you found the video helpful!

[@smokingjoking]

I crack the door on my mirco wave the light bulb and adjusting a dish towel over the crack keeps it nice and warm.

[@josephbreslin5298]

Thanks for information, If you order from Omaha steak next time it comes in a big styrofoam box. I have three in the garage already not knowing what to do with them so for $52 I can get the heating mat and the temperature controls device. It’s a lot better than $220 for a proofer.having a proofer will take my sourdough bread to the next level,thanks again!

[@plowe7981]

Excellent. Will definitely want this in the colder months.

[@ahmedalfalih8454]

عع خف تلب اللو و عدوية ل

[@jonahcabrera2680]

For bread proofing, if the dough is covered loosely in plastic wrap, is any more moisture needed or do you think the setup as-is in the video will suffice?

[@TheRegularChef]

This setup will suffice! That’s the way I usually use it. And if you’re making a recipe That really does need to rise in a moist environment, then you can cover the dough with a damp towel rather than plastic wrap

[@PatrickSinder]

Does it work when you put your dough on your desire room temperature when you are outside during winter ? Because i need to put my dough on room temp. When im selling pizza outside during winter. If i don’t put it on room temp. The dough will be dry and hard to stretch I need some solution Thank you

[@diaoctre5686]

The video sound is pretty good, beyond my imagination

[@d.kirankumarpatro4877]

Im so glad I wasn't the only one who got pissed of not finding a good fermentation station.

[@meiyunzhao7468]

Thanks for your great idea . I wonder if the hitting mat produce an unpleasant smell in the box?

[@TheRegularChef]

No problem, no I haven't noticed any unpleasant smells with mine!

[@meiyunzhao7468]

Thanks for your information. I still have a question. Can this proofing box still create a warm fermentation environment in winter?

[@TheRegularChef]

If you’re keeping it indoors, it should do well at any time of the year. I’m not sure how it would work outdoors during the winter, but I would think it should still be okay since the styrofoam box provides insulation.

[@jacopograsso2933]

Exactly what I needed for black vegetables and garums

[@marksauriol4849]

Question. Thank you for this video. Works like a charm. Question: is there any chance that my dough might be proofing to fast. I add my Levean after a 12 hour rest at 9 AM in the morning. I find that after the stretch and fold and using the box my dough is alive an well but I’m not sure it springs as well when I put it in the fridge over night? Should I be bringing it up to room temperature on the third day? In any case I’ve been baking my bread around 5 pm on the same day. What say you? Great videos

[@charliesolorzano8457]

Just wondering what temperature do you have it at

[@marksauriol4849]

I’ve been proofing my bread at 82 degrees.

[@TheRegularChef]

Hi sorry, I missed this comment initially. I typically follow a similar schedule to what you described (baking around 6PM the same day that I mix the levain, not putting it in the fridge overnight). I don't think your dough would be proofing too fast if you're proofing at 82F because I typically proof at 85F, and it works out fine. So your oven spring issue is most likely due to something else. I have two videos explaining 5 ways to get a better oven spring, so those may help if you haven't seen them already!

[@SilviaELee]

Hi Charly. Thanks so much for this tutorial. I just order all components except the styrofoam box. Question: could I use an ‘Commercial Insulated Food Delivery Bag’ (I like that because it is collapsible.) or a cooler (that I already have)? Looking forward to your answer.

[@TheRegularChef]

Yeah either of those should work! As long as they're insulated and large enough to fit the components, they should be fine.

[@SilviaELee]

@@TheRegularChef - Thank you very much for the quick reply.

[@alonxgmalonxgm8682]

Which of these will be more efficient for both cold and hot temperatures?

[@JTA1997_]

The alternative temp controller only has one plug on it. If I need to heat and cool can I just buy a power plug splitter?

[@Cccoast]

I used a insulated catering box.... foldable and still very efficient

[@TheRegularChef]

Good idea! The only issue I have with the styrofoam cooler one is that it doesn't fold up.

[@danachiu2714]

Would you mind sharing the link to the insulated catering box, please? Thank you!

[@thetasteworks1346]

Slick!

[@GrillingNetwork]

Great video!! A alternative for the hard to get proofing boxes... save money and get yours now 😀

[@genecarol515]

exactly what temperature control do i need....make and model please

[@bullshark1152]

Well got my order today. Now I need to assemble it. Just tested it in a plastic box with a lid but it does take a lot of time before it is 27 degrees Celsius. It is not a matter of minutes but more a matter of hours. That is a pity. Other then that, I think this will come in handy.

[@raksmaxx]

Hi, can we actually make a box like this that will maintain room temperatures in the range 65-75 F. I need to proof doughs, but I live in a hot region. So, I need a box that can maintain 65-75 F temperature. is it possible?

[@pault477]

Did you ever consider making a notch for the cord for a better seal?

[@TheRegularChef]

Haha yeah I've considered it, but just haven't gotten around to it yet. I just sort of let the cords form their own notches as they compressed the styrofoam.

[@davidf6452]

Hi, can I ask you something? I made one of those proofing boxes, however I did it which a simple plastic box. My problem is that when I gets hot, I does kinda bad smell, plasticky of course, that I don’t like and seems to pass it to the dough. Is it happening to you as well with this foam box? Or no smell at all?

[@TheRegularChef]

Hmm, there was a sight smell from the seedling heating mat for the first day or two, but nothing strong enough to pass along to the dough. It must be due to the plastic box because I've never had any major issues with the styrofoam one.

[@iniini77]

Nice.

[@williamtom2048]

question, when baking the sourdough from your tartine recipe, after it comes out of the fridge, how long should i wait until i plop it into the oven, or can it go straight in from fridge to oven? yeah, that vid was pretty awesome also.

[@TheRegularChef]

You can just bake it straight from the fridge! It’s easier to score when it’s cold and it holds its shape better that way anyways.

[@williamtom2048]

@@TheRegularChef oh, very nice. thanks for helping all of us novice bakers out.

[@laurenb9019]

Is this safe to leave this diy proof box unattended (I.e while at work ) , does this pose as a fire hazard ?

[@johnpierredormido1111]

Can you have this setup using the oven?

[@CalmMountainRange-jp6xs]

Hi ! I made a proofing box similar to yours and I have two questions at what temperature do you set your heating mat on your controller. And do you run it continuously to keep the temp up in the box for your starter. Thanks for taking my questions.. JR

[@chandlersmith7750]

What is coji you mentioned at end of proofing box vidio

[@TheRegularChef]

Koji is a type of fungus that grows on cooked rice. It's most commonly used for making miso, but it's used in a lot of other japanese cooking as well.

[@debbiefraser9824]

So I put mine box together and im getting a plasticy smell from the heat mat when it is heating, will that smell go away soon.

[@TheRegularChef]

Yes, I believe mine had a slight plastic smell at the beginning, but it's completely gone now.

[@dkruz1]

I'm concerned whether this configuration of proofing box can steadily maintain consistent temperature. My target temperature would be 105F. Has anyone tried keeping track of and logging the temperature? Does the box stay right at 105F or does it vary plus and minus a few degrees as the heating mat turns on and off? (sorry if this question has already been asked)

[@abhishekthakare1862]

Have u got answer? Even my Target temperature would be 105...

[@killerkali2007]

great genius type of stuff bro..I'd have to figure a way tier it for a multi rack system..so you could use the space more efficiently..triple stacked 😂

[@TheRegularChef]

Yeah the Noma Guide to Fermentation (the book that I got this idea from) actually recommends an alternative where you use a speed rack for a multi-level setup. Here's an article about it: www.motherearthnews.com/diy/covered-speed-rack-fermentation-chamber-ze0z1810zcoo.

[@killerkali2007]

@@TheRegularChef thanks..I'll peep that..keep up the awesome content 😉

[@nickbrown6860]

First off - AWESOME. Really looking forward to building this. My only question - What about fire safety? How long are these components regulated to run for? Have you had to replace yet?

[@TheRegularChef]

Thanks, I'm glad you found it helpful! I'm not actually too sure about the safety certifications as I'm not an expert on that subject, but I know that these seedling heating mats are intended for continuous use, so I would imagine that they've been deemed to be safe in that respect. But I'm sure you could find more details on that from the manufacturer itself. I've had mine for probably about 9 months now, running about 50% of the time and I haven't had any issues or had to replace anything yet.

[@LinkEX]

@@TheRegularChef Thanks for addressing that. From a naive perspective of someone that's not to keen on safety aspects with DIY electronics and styrofoam, your build looks like a great idea. But I was worrying about safety concerns considering your video had a notable amount of dislikes.

[@TheRegularChef]

Thanks, yeah the dislikes aren’t because of any safety concerns though. I’ve never had any issues myself and have never heard of anyone else having any either. The dislikes are there because my channel was featured on KZbin’s trending page a while back and this was the main video they showed for some reason. So since it reached a general audience that doesn’t usually watch these types of videos, it got a lot of dislikes in a short period of time haha.

[@johnpierredormido1111]

Can you have this setup using the oven? Thank you.

[@TEL1415]

Used the same concept but use a cardboard box lined with foam. Thanks

[@cherrycouture2408]

Nice bro

[@paulemu]

I am putting together this proofing box. One concern: the covering on mat gives off an odor like a beach ball - like the plastic or vinyl that it is. Do you know anything about toxicity of fumes? And can I expect that to dissipate after a bit?

[@jennifercleveland7556]

I didn't like the smell of a few of the items I looked at either. Especially the plastic coolers. I bought a styrofoam cooler for $10. I have an old egg incubator so I took the heating element out of it and attached it to the lid of the cooler and placed a thermometer into the cooler. The heating element allows you to control the temp. Once the temp is stable where you want it no need to touch it again. Works perfectly! If you ever need to make another just look for an old Styrofoam egg incubator and take the heating element out. Cheap and very easy.

[@TheRegularChef]

I'm not sure about the toxicity, but I do only place food in sealed containers into my proofing box, so I don't think the fumes would be a concern. I believe that mine did have a slight plastic smell at first, but I can't detect it anymore.

[@mohamedchkham5083]

Good

[@animeganzefolgen3400]

nice video

[@DocSmith]

Is there any reason not to use a heat pad inside a styrofoam cooler? For example, could the interaction of the heat pad create an off-gas which might not work for rising bread dough - or worse, create a fire hazard?

[@TheRegularChef]

The seedling heating mat is essentially just a specialized heating pad, so I would think that would be fine. I would only be concerned about the fire issues, so you'd definitely want to look into that before trying it.

[@nickpappas7537]

I tried a heating pad, but they seem to have automatic shut-off safety features these days.

[@kathyanderson7916]

Very informative! I like the cost of everything- under $100. What a deal!!

[@johnrotich6415]

Thanks

[@luzlopez2504]

@@johnrotich6415 xtra

[@vrobaldo]

Question: Does your temp control show "TS" to set temperature? Mine has some weird characters where those letters are supposed to be (I guess). Appreciate your reply. Stay well:)

[@TheRegularChef]

Hey sorry, I missed this comment initially but yes, mine shows "ts" when I set the temperature.

[@vrobaldo]

@@TheRegularChef Thanks:) The factory explained to me how they substituted the characters and it was ok. Appreciate your reply:)

[@johncipolla8335]

The more I think about it the more I like this idea to proof the dough. im going to check walmart or target to see if they have one in these dimensions. , I used to use water and or steam under the pan in the ove with the light on but could never really maintain the heat. One what is the ideal fermentation temperature for yeasted bread?

[@TheRegularChef]

It depends on what type of bread you're making, how you want it to taste, etc., but generally I proof mine around 85F. That's a bit on the higher end though, so anywhere from about 78F to 85F is typical.

[@johncipolla8335]

@@TheRegularChef thanks they have a mat with a thermometer. usually white or wheat. sandwich loafs. so this should be enough. I am ordering it tonight. I ordered the mat. ill get the cooler tonight. Any other cooler suggestions?

[@FishNinjaY]

Is there an easy solution to bring a proof box temp DOWN? Sometimes, my house runs hot.. like as high as 81*F... and I'd like to bring it down to a dough temp of around 76-77?

[@TheRegularChef]

That's a good question, I'm not actually sure. The temperature controller does have the ability to set the temperature lower, but I'm not sure what device you would use to actually do the cooling.

[@markyy3590]

@@TheRegularChef maybe a small fan or something?

[@abasdarhon]

Maybe a Peltier cooler (with heatsink) would work?

[@edwardbroyles]

What about a small fridge as containment vessel? Use one of those temp controllers that would override the internal thermostat essentially. That's probably total overkill for a 5 deg F drop. I would think it would barely have to cycle on to maintain. Mini fridge sounds more expensive than a Styrofoam cooler, but it's also something that seems like some friend is trying to get rid of. Which is why I have one. :)

[@jameskringlee8974]

freeze water in one or more plastic containers or use the sealed freeze blocks- say a quart milk or kefir bottle for each corner or some other arrangement say 2 freeze blocks at opposite ends for a bit of even cooling. Place some "frozen cooling" in the foam box and use the temp probe to see how much is needed to keep the box just cooler than desired for the time desired then set mat temperature controller at desired temp.

[@DANVIIL]

I used to get these styrofoam boxes for $0.00 from the recycle place when restaurants threw them away. Meat is shipped in these boxes.

[@Molaleni]

Can I use my dehydrator?

[@TheRegularChef]

Sure, I don't see why not as long as it's big enough and can maintain a constant temp!

[@stevemiddendorf5284]

I use a 3L water container which I heat to almost boiling in the microwave. The microwave then becomes my proofing box; the heated water keeping it at 30°C for hours.

[@johnrotich6415]

This is a cool video