I have been looking into how bakeries produce consistent results by using proofers/retarders in their bread process. I was wondering if the humidity option of a proofer does anything to the bread; when typically the bread is stored on racks, covered with linen, and then the whole rack is covered with plastic. In this case, I guess the humidity option is not used?
Humidity only benefits if the dough is uncovered. If the dough is covered, the only thing it does is get the plastic wet.
-Mark
http://TheBackHomeBakery.com
It took me a while to trust this. I now leave the proofing dough in banettons and bread pans uncovered, when I use hot water in the microwave oven. Works fine.
Eric
I work in an industrial bakery and our bread goes into the steam injected proofer uncovered, using an overhead mono-rail system. The resulting conditions in the proofer are 108F with 85% humidity.