Ideal Proofing Temp???
First I have to say what a fantastic site The Fresh Loaf is. A Bread Geek's dream.
Got into bread baking way too late in life but enjoying the questionable results.
I'm a former Electronics Engineer so I tend to go off into the exact time, temp, weight, phases of the moon..., weeds too often as elastic, soft, springy...are terms I have difficulty quantifying with only books and YouTube videos as my teachers.
My question is, "Is there a universal recommended proofing temp for all breads or does it vary with flour types, hydration % etc.
As I think my oven's proofing temp is way too high 95-100F, I have built my own proofing box and I can keep it +/- 1 degree F, and can regulate the humidity, but I am not sure if, lets say 78F, is ideal for all breads using AP, Bread Flour, Rye {my favorite}, Whole Wheat, Sourdough {not much success other than Rye}.
It is rare when I end up with a nicely risen bread but 2 out of 5 might equal what I have seen, read about.
Had moderate success at 78F proofing temps with No Knead, and always a success with KAF's French Country Loaf.
Thanks,
Mike