CVap® technology’s precision makes it ideal for proofing. Low, moist heat helps accelerate the rising process. CVap keeps the temperature low and stable, so the yeast can really get down to the business of rising, without temp fluctuations. Proofing can be done in all CVap units, which makes them more vital in the kitchen. Proof dough for breads, pretzels, pastries, and more.
From the Blog
Pretzel Party in the CVap® Kitchen
While having a baking day in our CVap® kitchen, we decided to add a little twist. We were working with French bread dough and set a couple of loaves aside to experiment. They were pulled from the freezer the night before, covered in plastic wrap, and allowed to retard in the refrigerator. They slacked on the counter for about an hour before we began playing with the dough.