Proofing Box: Home Made DIY options
After doing many versions of focaccia, bagels, pretzels and sourdough bread, it was obvious that during the rising period, or proofing, that temperature control is critical. We were using a stainless steel bowl, a pyrex plate as a cover and an incandescent lamp to raise the temperature. This made our proofing take many hours. For sourdough, even 6 hours was not enough.
Many DIY options exist. This is not complex. You need a heat source, humidity, an enclosed box and maybe a fan. It is also nice to see the dough rise.