Using this weekly (at least once a week, if not twice) for making 100% stoneground whole wheat bread. I make sammich bread loafs once a week, and a batch of dinner roles about every other week. Having the consistent temperature for the first rise, and second for the sammich bread, is really helpful. Not possible to use it for both on the dinner roll batch due to the pans I use (I get about 16 rolls per batch there, so this isn't large enough to hold those).

I'm not using the moisture pan with mine. I simply cover the bowl for the first rise with clear wrap. The second rise is with it in the loaf pan. Since it's for sammich bread, I don't have any issue with a nice crust on the top. FAR more important to get good rise during the cooler months. Not sure if I'll need to use this come the middle of summer. It will all depend on the room temperature where I make bread.

I've set this to be 80F for the bread batches. I have noticed that it keeps being set to 81F when I first turn it back on. I simply hit the "-" button to get it to 80F again and let it do it's job.

I love good innovative engineering, and this oven has it. If you've wished your oven had a proofing mode (which I have), this is even better. It stores away when you don't need it, and doesn't monopolize your oven for hours at a time. I'm not sure whether this saves on energy usage -- you run your oven much less, but this oven probably leaks more heat than your conventional oven -- but I bet it's not a big difference either way.
I can easily fit two 13x4x4 pullman loaf pans in it. The shelf kit accessory is very handy for doubling the oven's capacity for rolls, etc, but bread loaves can't double up vertically even with the shelf kit.
I'd like to see a larger water pan (I'm able to use one from my toaster oven), but otherwise it's perfect.
I haven't tried using this as a slow cooker, and probably won't. My pots are too big and the simmer burner on my stove works just fine.

I ordered this after seeing it mentioned in a Sunset magazine article about making yogurt. I wanted to be able to make large batches of yogurt and none of the yogurt makers had a capacity greater than 1 1/2 quarts. I liked the idea that I could also use it for proofing bread and as a slow cooker. I love it. I have used it several times for large batches of yogurt. I can fit as many as 9 one quart mason jars in it. I followed the guidelines for yogurt making in the supplied booklet and it worked perfectly. I recently tried it as a proofer for making bread and that worked great too. The reason I was willing to get this is because it collapses for storage. I don't have cupboard space for another large appliance, but this thing collapses and I can store it in a drawer. This appliance is a versatile tool that I now use every week.

What did I ever do without this proofer? Down here in Texas, "room temp" can be anything from 75 degrees during the day and a cool 68 degrees at night in the summer, depending on how well the AC is working. I had been proofing my bread in covered containers outside but wow - talk about temperature spikes. This works perfectly. Easy to set up, virtually no cleaning needed (unless you spill) and very easy to operate. Bread has proofed perfectly each time I have used it. Easy to store flat in cabinet over the oven. And when winter comes and I crank that heat down to a comfortable 65 at night my bread will still be perfect!

Feb. 12, 2018
While I still love this proofer, I dropped the star down by one because I have trouble fitting in some of the taller containers I use to proof dough. I think it would be a problem if the box was taller (wouldn't fit under kitchen cabinets like it does now) but still annoying. Just note that you need to make sure your container fits before you fill it with dough for proofing!

I absolutely adored it. Used it at 110 oF to melt 10 lbs of chocolate to make ganache. Effortless. Also used it to sous vide steak at 120 oF. Also used it to rise sourdough bread at varied temperatures from 75 oF during a very cold night of 55 oF room temp and at 100 oF 2 hours prior baking. What an amazing artifact. My brother bought it and had it sent to his home in Washington, where his wedding took place, and then I brought it back with me.