What is the ideal temperature and humidity level for a proof box?

The ideal temperature and humidity level for a proof box is 110°F with 85% humidity. This combination creates an optimal environment for yeast fermentation and dough development. Yeast thrives in warm, humid conditions, which help to activate its metabolic processes, leading to proper rising and texture in baked goods.

At 110°F, the temperature is warm enough to encourage fermentation without being so hot that it kills the yeast. The 85% humidity level is also crucial because it keeps the surface of the dough moist, preventing a hard crust from forming too quickly. This allows for better expansion and a lighter, airier finished product.

Other temperature and humidity combinations, while closely related, either do not provide enough warmth or humidity to facilitate optimal proofing conditions.