What is the correct temperature for the proofer?

The appropriate temperature for the proofer is 95 degrees Fahrenheit. This temperature is warm enough to create an ideal environment for yeast to activate and for dough to rise properly.

When the temperature is set to 95 degrees Fahrenheit, it helps to encourage the fermentation process without risking damage to the yeast. At this temperature, the yeast becomes more active in converting sugars into carbon dioxide and alcohol, leading to the desired rise and texture in dough.

While temperatures above 95 degrees can also aid in yeast activity, they can potentially lead to over-fermentation or kill the yeast if they exceed the threshold of optimal growth. Therefore, 95 degrees Fahrenheit strikes a perfect balance for proofing dough effectively.