Can anyone describe proofing and the best temperatures to proof at. Right now, once we roll the balls, we stack the trays, one on top of each other and let them sit at room temp for 2 to 3 hours depending how hot it is outside. If its really humid, we stick the balls directly into the fridge - no idea on the temp honestly. Does anyone ever use proof box?
I'm trying to perfect my proofing and how we handle the dough. Any tips are most welcomed, or if anyone has any links to other discussions that are relevant that would be great.