Controlling humidity? and Proofing vs. Retarding vs. Resting
Hi-- I am a brand new baker, and am looking to get all my things in order, and couldnt help but overhear the conversation of a "proofing box".
there are some really excellent instructions on this site into how to make one, but i have yet to see one where one addresses the issue in controlling the amount of humidity?
so-- I have a couple questions--
1.) whats the longest time period in which proofing would typically last?
2.) Is a precise range of humidity needed in order for the bread/pastry to perform at it's optimum? Or is the time of proofing so short that the range of humidity really doesnt matter-- as long as you are in a pretty good area of moisture?
and last but not least-- I keep hearing of people putting their breads in the fridge to "retard" them-- I also see in a lot of bread recipes to "leve the dough out at a warm place."
3.)Are these both the equivalents of "proofing", but just in a different manner or are they unrelated?
All of these terms confuse me.