What is the standard temperature and humidity level inside a proof box?

The standard temperature and humidity level inside a proof box is set to 95 degrees Fahrenheit with 95% humidity. This specific environment is ideal for the fermentation process of yeast in dough, promoting optimal proofing conditions.

At this temperature, yeast becomes more active, leading to quicker leavening of the dough. The high humidity helps to prevent the dough from drying out during proofing, which is critical for achieving the desired texture and rise in baked goods. Maintaining these precise conditions ensures consistent and successful results when making bread or other yeast-leavened products.

In contrast, other temperature and humidity combinations may not support the fermentation process as effectively, potentially leading to substandard results in baking.