Brod & Taylor Proof Temps
I'm curious to know what temperature is ideal for proofing in the B & T proof box. Some of my bread baking cookbooks specify a particular proofing temperature or range of temperatures, others mention proofing at room temperature, and others simply say to proof until doubled. I don't own the proof box yet but what are the recommended temperature settings? Or are we simply looking to create a constant temperature and can gauge by a doubling of the dough and not by time or temperature.