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re: temperature controlled "proof box"
24 feb 1998
wrote:
>howdy,
howdy.
>i am (among other things) a serious home baker. for many of the
>breads that i bake it is necessary to accurately maintain a
>rising temperature for perhaps 18 hours. this temperature is
>within the range of 35 to 100 degrees f...
you might buy an old refrigerator, put your light bulbs in the bottom,
and some jugs of water on the top shelf. keep the fridge cold and the
light bulbs off until you put in the dough, then turn on the bulbs. a
4x4x4' fridge with r10 insulation has a thermal conductance of 9.6 btu/h-f,
so keeping it 100 f in a 70 f room requires (100-70)9.6 = 288 btu/h, eg
an 84 watt bulb, which could heat 288x18/(100-35) = 80 pounds or
about 10 gallons of water from 35-100 f in 18 hours...
nick
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