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Toured the old brick oven bakery on 5th in Boise and the proofing setup surprised me
I stopped in there on a Tuesday morning because the owner lets folks watch through the side window. What got me was their proofing boxes, just big plastic bins with a single tray of hot water and a thermometer stuck through the lid. They said keeping it at 78 degrees and 75 percent humidity was all the fancy gear they needed, and their croissants looked better than most I see from shops with $2,000 proofer cabinets. I went home and tried the bin setup with a cheap hygrometer and my dough finally stopped drying out on top. Has anyone else ditched the fancy proofing box for a plain tub, and did you find the sweet spot temp was about the same?
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