Daily Maintenance:
1. After each day's use, turn off the power and wipe the machine with a dry towel to keep the proofing box clean.
2. Check that all fans are operating normally.
3. Check that the water pipe connections are tightened.
4. After use, check the inside of the box for any residual dough.
Weekly Maintenance:
1. Clean any residue and dirt inside the box, ensuring it is odor-free.
2. Check for water seepage at the bottom of the machine.
3. Check the machine's drainage system to ensure it is unobstructed.
4. Remove dirt from the condenser.
Monthly Maintenance:
1. Check that the compressor is operating normally.
2. Open the water tank and clean any scale buildup inside.
3. Clean the Y-type threaded filter.
Usage Precautions:
Do not artificially heat the dough before humidifying, as this will cause the mixing switch to malfunction.
The purpose of proofing is to allow the dough to generate gas again, becoming fluffy to achieve the required volume for the finished product and to give the bread a better eating quality. Because after shaping the dough, especially after rolling, folding, and flattening, most of the gas inside the dough is expelled, and the gluten loses its original softness, becoming hard and brittle. Therefore, if it is baked immediately, the bread will inevitably be small in volume, with a coarse internal structure, dense grains, and a crust forming on top. To make large, well-structured bread, the shaped bread must be proofed to generate gas again, soften the gluten, and achieve an appropriate size.
The proofing temperature range is generally controlled between 35 and 38 degrees Celsius (except for Danish breads). Too high a temperature results in a large temperature difference between the inside and outside of the dough, causing uneven proofing and resulting in inconsistent internal textures in the finished bread-some areas with good grains, while others are coarse. At the same time, excessively high temperatures will cause excessive and rapid evaporation of moisture from the dough's surface, resulting in a crust. Conversely, too low a temperature and excessively long proofing time will also result in coarse internal grains.
The ideal proofing humidity is around 80-85%. Too much humidity results in a darker color, overly tough crust, and air bubbles, affecting both appearance and edibility. Too little humidity causes the dough to form a skin, losing elasticity and hindering oven expansion. The crust will also be pale, lack luster, and have many spots. (However, 85% humidity is not 100% enough to cause water droplets to form; it creates a concentrated texture.)
The general proofing time is to reach 80-90% of the final product's volume, typically 60-90 minutes. Overproofing results in a poor internal structure, coarse grains, a dull white crust, an unpleasant taste (too sour), and a shorter shelf life. If using fresh flour, the dough will shrink in the oven. Underproofing results in a small loaf, a crust forming on top, a reddish-brown crust, and burnt edges. The correct proofing time for each type of bread can only be determined through experimentation.
When using a proofing box, always ensure the water tank is full. Humidity and temperature are relative values, not absolute values, so adjustments must be made as needed in winter.
