Bread Proofing Box

Set up a reasonable hot air and humidity circulation system to make the temperature and humidity of the entire proofing box very uniform. Before using the proofing box, you must first confirm whether the water tank is filled with water.
The adjustment of humidity and temperature is relative rather than absolute, so it must be adjusted according to the situation in winter.Do not artificially heat first and then humidify, which will make the humidity switch ineffective.
Because after the dough is shaped, especially after being pressed, rolled and flattened, most of the gas in the dough is driven out, and the gluten loses its original softness and appears hard and brittle. Therefore, if it is immediately put into the oven for baking, the volume of the bread must be small, the internal structure is rough, the particles are tight, and a layer of shell will form on the top.

The general proofing time is based on reaching 80%-90% of the finished product, usually 60-90 minutes. If the proofing is too much, the internal structure of the bread is not good, the particles are coarse, the surface is dull and white, the taste is abnormal (too sour), and the storage time is shortened. If new flour is used, the volume of the dough will shrink in the oven. If the proofing is insufficient, the bread will be small in volume, a layer of cover will form on the top, the surface will be reddish brown, and the edge of the skin will be burnt. The correct proofing time for each type of bread can only be determined through actual experiments.
Before using a proofing box, you must first confirm whether the water tank is full of water. The adjustment of humidity and temperature are relative values ​​rather than absolute values, so adjustments must be made according to the situation in winter.