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A pastry chef in Savannah showed me her 40 year old proofing box and it changed how I think about proof times
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hannahsingh24d ago
The claim about a "40 year old proofing box" changing how proof times work is a bit off. What actually happens with old boxes is the wood soaks up years of moisture and yeast, so it holds heat and humidity way better than a new one. That steady warmth is what makes dough proof more even, not the age itself. A brand new box kept at the same temp and humidity would do the same thing. The age just means it's already broken in and holds conditions steady without you fighting it.
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bethc9324d ago
Wait, so it's the moisture not the age? That actually makes way more sense now.
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