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This bread box helps dough rise in a cool house.

This bread box helps dough rise in a cool house

Making dough rise in a cool house is a challenge to many home bakers. Warm ovens and tops of refrigerators can achieve the right temperature, but the heat is often uneven. What's best is a draft-free space with a steady temperature between 70| and 80|.

To solve the problem, Gerald Pollard designed the white box pictured above, a chamber ideal for rising dough or developing sourdough culture. Measuring 19 1/2 inches wide, 17 inches tall, and 16 inches deep, the box contains two 40-watt light bulbs wired to a dimmer. By modulating the brightness of the lights, Mr. Pollard also controls their heat output. A thermometer on the back wall of the cabinet gives the exact temperature. Most of the box's shell is 3/4-inch particle board, but the side with the 13 3/4- by 17 3/4-inch door is faced with a frame of 1-by-2s (along the top and both sides) and a 1-by-4 whose top edge is flush with the bottom of the compartment. The dimmer was mounted through the 1-by-4 and into an electric box in the hollow space below the chamber.

To keep an eye on progress and temperature inside, Mr. Pollard centered a 5- by 5-inch window of 3/6-inch glass in the door. Lengths of 3/8-inch-square wood sandwich the glass in the hole. Weatherstripping around the door's back side forms a tight seal and slows heat loss.

Photo: Light bulbs--their porcelain sockets mounted to the top-- heat the compartment. Conduit runs behind the face frame to a dimmer switch below

Photo: Bevel-edged door swings on cabinet hinges; magnetic catch holds it closed. Furniture glides underneath leave finger room to lift and store
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Date:Feb 1, 1988
Words:291
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