Many breads and pastries require a high humidity environment for optimal yeast action and product baking in order to maintain the skin of the dough fully hydrated.

A relative humidity that is too low will have a detrimental effect on proofing dough, and so dry out the dough, reducing loaf volume and crust formation.

If the humidity is too high the crust may become toughen and make it leathery. It is also important avoid so much humidity that the water condensates, forming drops in the loaf.

An acceptable range of relative humidity is between 75 and 90%.

Steam is the ideal choice with humiSteam and heaterSteam the most popular solutions.