Advantage of using wine cooler as proofer

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Having been in need of a proofer that could maintain a cooler environment for my dough to enhance fermentation times, I discovered that fermenting pizza dough at cooler temperatures yields superior results compared to a typical home refrigerator. Hence, I purchased a compact wine cooler to serve this purpose. Along the way, I also wanted to experiment with higher temperatures, such as 82°F. To achieve this, I acquired an affordable digital temperature controller, connected it, and set up a heating pad inside the wine cooler. This allowed me to easily switch between warm and cool fermentation; when a warm fermentation was desired, I simply unplugged the wine cooler and plugged in the heating pad controller, and vice versa for cooler temperatures.

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Recently, I aimed for a 6 to 8-hour fermentation at 82°F to enhance the sour profile of my sourdough, but I knew I would be away from home for approximately 12 hours. I utilized two outlet timers, typically used for controlling lights during vacations; one timer was set to activate the heating controller for 6 hours, and the other was programmed to power the wine cooler after 6 hours (which defaults to 54°F when plugged in) and keep it running until I returned. Upon my return, I found a nicely risen but not over-proofed bulk ferment waiting for me. I regret not considering this approach earlier; while it may not be suitable for everyone, it could certainly assist those juggling sourdough fermentation with a busy work schedule.

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