Nordic Canyon Proofing Box Instructions & Baking Guide

Nordic Canyon Proofing Box Instructions & Baking Guide

Welcome to Nordic Canyon. This page is your all-in-one resource for setup, usage, and troubleshooting for your Nordic Canyon Proofing Box. Whether you’re a first-time sourdough baker or experienced, you’ll find step-by-step instructions and practical tips here.

Quick Start Guide (5 Steps)

  1. Unpack and assemble box (zip sides/back/top).

  2. Insert wire rack and place dough container on it.

  3. Add warm water to stainless bowl for humidity. (optional)

  4. Connect probe and plug in thermostat.

  5. Set temperature (68–120°F) and timer (1–24 hrs).

🔔 Note: A timer must be set for the unit to operate.

Recommended Temperatures

  • Bulk Fermentation: 75–82°F (3–6 hrs)

  • Final Proof: 78–85°F (2–4 hrs)

  • Cool Fermentation: 68–72°F (6–12 hrs)

  • Starter Feeding: 75–80°F (4–8 hrs)

  • ❄️ Cold Retard: 38–46°F (8–24 hrs) — done in a fridge, not the proofer.

Full Instruction Manual

📦 What’s Included

  • Proofing Box (collapsible, insulated)

  • Digital Thermostat Controller (68–120°F, 1–24 hr timer)

  • Stainless Steel Water Bowl

  • Analog Hygrometer

  • Wire Rack

🛠 Setup & Assembly

  1. Unpack and lay all parts flat.

  2. Position the probe wire on the front panel.

  3. Fold up the front and side panels, zip them upright.

  4. Zip the back and top panels to form the box.

  5. Connect the probe wire to the thermostat outside the box.

  6. Place the wire rack inside and set your dough container on it.

  7. Add warm water to the stainless bowl for humidity. (Optional)

  8. Ensure the temperature probe is not touching containers or walls.

  9. Plug in power. Set temperature and time.

⚡ Safety Guidelines

  • Always place the box on a stable, heat-resistant surface.

  • Keep away from flammables.

  • Always use containers for dough.

  • Do not use if the box is damaged or collapsed.

  • Probe must not touch heating wires.

Controller details:

  • Temperature range: 68–120°F (20–49°C)

  • Mandatory timer: Must set timer (1–24 hrs) for unit to run.

  • Automatic shutoff: Unit powers off when timer ends.

  • High-temp shutoff: Safety alarm at 194°F (90°C).

🌡️ Using Your Proofing Box

  • Press and hold the center power button. 
  • Adjust temperature with +/- buttons.
  • Set timer (1–24 hrs). Required for operation.
  • “Sun” icon flashes while heating, stops at target temperature.

🥖 Troubleshooting Dough

  • Dough not rising → Warm environment (75–82°F), refresh starter.

  • Over-proofed (collapsed, sour) → Lower temp or shorten time.

  • Under-proofed (dense) → Extend bulk or final proof.

  • Flat loaf → Shape tighter, shorten proof, bake once ready.

⚠️ Device Troubleshooting

  • [error] display → Probe disconnected/damaged or pad not connected. Fix, then restart.

  • High-temp alarm (90°C/194°F) → Unit shuts down. Cool, then restart.

🎯 Final Note

Your Nordic Canyon Proofing Box is designed to simplify sourdough fermentation and help you bake consistently great bread. Please reach out if you have any issues!


Happy Baking!
– The Nordic Canyon Team