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Keeping bread in a proof box.

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Would keeping bread in a proof box (Warmer) with 40% Humidity at about 80° with a moist clothe on top accelerate the mold rate? I was told it would but I doubt it.

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  1. not sure why you'd doubt that -- warmth + moisture = mold, especially when the naturally-occuring yeasts in the bread serve as a good starter.

    4 Replies
    1. re: sunshine842

      +1

      1. re: sunshine842

        Of course, I do understand that. Humidity also plays a factor also but I guess I stated my question kind of wrong. How fast do you think it would mold? If kept in a warmer, as if in a restaurant?

        and if that's not a good temp and humidity then what is?

        1. re: Fuudie

          FAST. How fast? Too many variables to even hazard a guess.What kind of bread? How long ago was it made? What's the weather like? Is the building climate-controlled?

          But baked bread doesn't need to be in a proof box -- there's no need for the increased heat or humidity (the humidity of a proof box will tend to make the crust soft and nasty even before it starts to grow green fuzzy stuff) -- and the only reason it needs to be in a warmer is if it's going to be eaten within the next couple of hours...like in a restaurant, where they only put the bread that's going to be eaten at this meal service in the warmer.

          1. re: sunshine842

            I've only worked one place that had a warmer, and if I recall, it was dry, not steamy. The rolls would get pretty crusty if they were in there all night.

            Fuudie, think of it this way - a proof box creates the ideal conditions for yeasts to thrive and multiply. These are also going to be ideal conditions for other micro organisms like molds and bacteria to multiply.

            And sunshine is right, muggy air is going to ruin your crust, and who wants that?