Proof box Time/Humidity/Temperature
Hey Chefs -
I work in a company making yeast breads and I'm trying to create some new processes. The problem is: each product has a different yeast amount and then the products proof until the oven is ready to bake them! No rhyme or reason.
I was wondering: is the any ratio that that spells out
yeast % (on flour) x air temperature/humidity= x # of minutes?
2% yeast x 75 degrees/80% humidity = 2 hours
Some additional information for you.
1 - This is scratch baking. Down to basic ingredients.
2 - We use 13% high gluten flour, salt, instant yeast, invert sugar, oil, and other seasonings and flavorings.
3 - Our batches can be quite big (200# of flour) and we end up using more than 30% water (some are much higher due to the other ingredients such as wheat flour).
4 - We like the bread denser, not quite to a bagel density, so yeast SHOULD be around 2% of flour, but we often add more to help proof faster.
5 - So, we got a new beautiful proof box ... and I'm trying to figure out what to set it at for each type/flavor. (we have about 20). And different sizes.
6 - Of course, I have one week to do this, and will be creating policy on the fly. I was just looking for some start-up guidance so I can adjust from that.
I appreciate your thoughts and comments! Thanks!