"Monsur Fromage du Pollet" > wrote in message
...
> "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.

I can't read minds, so I don't know what he wants. Everything I have read
and my own experience tells me that taste is not achieved by a speedy rise.
Also, I'm not sure that it costs more to let the dough rise longer. It
would depend on how you manipulate the process. You can increase the speed
by using warmer water and producing a warmer dough. Cold dough in a
proofing box probably won't rise any faster than hot dough in a cold box.
There are many variables. But, if the OP wants to produce something similar
to Wonder Bread, then I would recommend hot dough in a hot proofing box. It
will give uniform texture and fast results. Taste - well, that's a matter
of opinion. I think he would be competing with supermarket bread.
Personally, I would concentrate on making something that had a less uniform
texture and more flavor even if it took longer. That way, I could justify
charging more than 99 cents for a one pound loaf.