"Monsur Fromage du Pollet" > wrote in message
...
> "Vox Humana" > wrote in
> :
>
> >
> > "Ida Slapter" > wrote in message
> > ...
> > > On Sun, 03 Apr 2005 16:06:20 GMT, "Vox Humana"
> > > > wrote:
> > >
> > > >Maybe that is a sign that you don't really need one. The only
> > > >advantage
> > I
> > > >see in a proofing box is the ability to control humidity.
> > >
> > > We bought those oversize plastic sweater boxes from Target...turn
> > > them over and use the bottom for the lid.
> > >
> >
> > That's a good suggestion, but I got the idea that the OP was
> > interested in something on a larger scale. I think the question
> > remains as to what the OP wants to accomplish.
> >
> >
> >
>
> I think he wants to proof a quantity of dough. That requires a little
> heat and a little humidity.
>

I can understand the humidity, but not the heat. I proof bread on my
counter at night with the temperature turned down to around 55F. I like it
cold at night! Never have any problems. Sure, it takes longer but that's
just a matter of planning. That takes me back to my original suggestion
that the OP just put the trays of bread in a tray rack (which they already
have) and throw a big sheet of plastic over the whole thing. If there is a
desire for additional heat or moisture, I would put a pan of hot water on
the top rack.