What temperature is set for proofing bread?

The temperature set for proofing bread is typically around 100 degrees Fahrenheit. This temperature provides an optimal environment for yeast activation, allowing the dough to rise effectively. At 100 degrees, the yeast ferments the sugars in the dough, producing carbon dioxide and causing the dough to expand. This temperature strikes a balance that encourages fermentation without being so high that it could potentially kill the yeast or hinder its activity.

The other temperatures suggested, whether lower or higher, do not create the ideal conditions for proofing. For example, lower temperatures like 90 degrees can still work for proofing but may result in slower fermentation, leading to a longer wait time. Conversely, temperatures above 100 degrees can start to impair yeast effectiveness or create an environment that may affect dough texture and flavor negatively. Therefore, the chosen answer reflects the standard practice for achieving the best results during the proofing stage of bread-making.