Originally Posted by
Bustercluck
I’ve had my fireplace on pretty steady so it’s been pretty warm In The kitchen and I just cover the bowl with a wet towel. I’ve thought about buying a proofing box, but they’re pretty expensive, somewhere around $300. The proofing box would be the best option for consistency.
For humidity while cooking I have put a cast iron frying pan on the bottom rack of the oven and thrown a big cup full of ice in it just as I put the bread in. I think I need some more experience and consistency before I’ll really notice the difference in smaller adjustments. Right now I can make bread and it always comes out good, just some is better than others.
I do have a question though. What do you guys put in bread so it doesn’t mould or go stale?