What is the humidity range for proofing bread?

The correct range for proofing bread is 85-95 percent humidity. This high level of humidity is essential during the proofing process because it creates an optimal environment for yeast activity and fermentation. Yeast thrives in moist conditions, as the water helps to dissolve sugars, making them more accessible for yeast to consume and produce carbon dioxide and alcohol. This process is crucial for the dough to rise properly, leading to a light and airy texture in the final product.

Maintaining this humidity range also helps prevent the dough from drying out, which can lead to an undesirable crust formation on the surface and hinder the dough’s ability to expand. By keeping humidity levels in the 85-95 percent range, bakers can ensure that the dough remains pliable and keeps its moisture, resulting in a better rise and overall bread quality.

In contrast, other options reflect lower humidity levels that may not provide the ideal conditions for yeast action, which is critical during the proofing stage.