February 5, 2010 - 4:30am
how does humidity benefit the proof when breads are covered?
I have been looking into how bakeries produce consistent results by using proofers/retarders in their bread process. I was wondering if the humidity option of a proofer does anything to the bread; when typically the bread is stored on racks, covered with linen, and then the whole rack is covered with plastic. In this case, I guess the humidity option is not used?