Hi everyone,

I have a question regarding the use of commercial proofing boxes/cabinets such as these http://www.cnunited.com.my/catalog/BAKERY-EQUIPMENT/PROOFERS/ [1] . I live in the tropics (Malaysia) and the atmospheric conditions make it difficult to standardize the production of bread, so I was considering getting a proofing box to ferment and rise my dough in. My question is, are proofing boxes made for the final rise after the bread has been shaped or are they used for fermenting the dough as well?

Any input would be greatly appreciated.