"Vox Humana" > wrote in
:

>
> "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.
>
>
>

The man is in 'business' he wants speed, taste and uniform results. Yeast
rises faster at around 99F and the taste doesn't suffer much and keeping
the temp and humidity fixed will give similar results every time.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban