The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Commercial proofer at home.

maillard313's picture

Commercial proofer at home.

Hi, My first post, (I've been lurking for some time). I just started using a Winholt NHPL1836 ECOE  proofer. When fiddling with the controls ( I know ,this takes time and patience) to dial in a workable environment ( 78dF / 75% +- Humid) , I cannot get a 77-78dF temp, and an acceptable humidity so that there is no drying of the dough skin while proofing. I find I have to live with 84dF - 88dF range so far, with my playing around with the Humidity knob and heat knob. Heat knob is now off completely, so I'm just using the proof setting, and humidity dial.

Anyone here have experience with this?