The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how does humidity benefit the proof when breads are covered?

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koloatree's picture
koloatree

how does humidity benefit the proof when breads are covered?

I have been looking into how bakeries produce consistent results by using proofers/retarders in their bread process. I was wondering if the humidity option of a proofer does anything to the bread; when typically the bread is stored on racks, covered with linen, and then the whole rack is covered with plastic. In this case, I guess the humidity option is not used?

mcs's picture
mcs

Humidity only benefits if the dough is uncovered.  If the dough is covered, the only thing it does is get the plastic wet.


-Mark


http://TheBackHomeBakery.com

ehanner's picture
ehanner

It took me a while to trust this. I now leave the proofing dough in banettons and bread pans uncovered, when I use hot water in the microwave oven. Works fine.


Eric

FuriousYellow's picture
FuriousYellow

I work in an industrial bakery and our bread goes into the steam injected proofer uncovered, using an overhead mono-rail system. The resulting conditions in the proofer are 108F with 85% humidity.