What is the ideal humidity percentage for proofing bread?

The ideal humidity percentage for proofing bread is about 85%. This level of humidity creates an optimal environment for yeast activity during the proofing stage. High humidity helps to prevent the dough from drying out, allowing it to rise effectively and develop the necessary texture and flavor. When the humidity is too low, the surface of the dough can form a crust too quickly, inhibiting the expansion that occurs during proofing. Thus, maintaining a humidity level around 85% ensures that the dough remains pliable, allowing for better fermentation and ultimately resulting in a well-risen bread with a desirable crumb structure.