Big Batch Proofing
I own a small bakery that makes one product. I’m trying to convert an old walk in into a large proofing room. For the past year that I’ve owned the bakery, we’ve been playing it by ear with a proof time based on the temp and humidity in the bakery. I need to get it more consistent and would like to know what the ideal temperature and humidity for big batch proofing would be?
It would also be helpful to know what equipment I would need to make it work. The space is 100 square feet.
Any advice or suggestions are greatly appreciated!
Source: Fresh Loaf