Best Temp for Proofing
I bake my bread in the mountains of NC at an altitude is about 3,000 ft and winter temp in the 60F range.
Now that i have a new (home-made) proofing box I'd like to ask for advice on the "best" (average) temp for an overnight starter, other pre-ferments, first proofing, and final proofing (after shaping).
Also wondering how important the control of humidity within the proofing box is ? Will adding a small tray of heated (or boiling?) water at the start of proofing do the job?
Any advice much appreciated.