How Should The Temperature And Humidity Be Set in The Proofing Box?

Temperature 38-40°C, Humidity 85%-90%

This question tests the standard parameter settings for a proofing box in bread making. Proofing is the crucial stage for the final expansion of the dough. The temperature setting of 38-40°C is based on the following principles: 1) the optimal temperature range for yeast activity (35-42°C); 2) temperatures exceeding 42°C will kill the yeast. The humidity setting of 85%-90% serves to: 1) prevent the dough surface from forming a skin; 2) maintain the dough's extensibility. These two parameters together ensure: 1) continuous carbon dioxide production; 2) full extension of the gluten network; 3) maximizing the volume of the finished product. Note that different products (such as sweet bread/baguettes) may require slight adjustments to the parameters, but the question provides a standard parameter range for general bread.