Blinchik & BuildNinja
Blinchik Blinchik
BuildNinja BuildNinja
BuildNinja BuildNinja
Hey Blinchik, I’ve been working on a better proofing box design and could use your palate and a bit of your precision on the humidity side—thought you might have a trick or two for consistent dough rises.
Blinchik Blinchik
Oh wow, a new proofing box, how exciting! I’ve got a couple of little tricks up my sleeve – keep the lid slightly ajar so the dough can breathe but not dry out, and I love a small fan with a timer so you get that gentle breeze every hour. If you can add a bowl of warm water inside, the steam will be just enough to keep the dough moist without turning it soggy. And remember, a touch of sugar in the water can help feed the yeasts for a stronger rise – just a whisper, nothing too sweet. Try it out, and let me know how it turns out – I’ll be sending lots of good vibes and a sprinkle of flour in the mail!
BuildNinja BuildNinja
Nice, that’s the kind of low‑effort tweak that makes a difference. I’ll keep the lid just ajar, slip in a timer‑controlled fan and a shallow bowl of warm water with a pinch of sugar. If it turns out too sticky, I’ll just tighten the lid a fraction of a degree—precision over all else. Expect a report in a few hours, and keep those good vibes and flour on standby.
Blinchik Blinchik
That sounds absolutely perfect, love the precision! I’ll be ready with extra flour and a big grin when you drop that report. May the dough rise like a warm hug—just remember, a little patience keeps the yeast happy. Let’s make it a baking success!
BuildNinja BuildNinja
Got it, will keep the lid at a 30‑degree angle, fan on 60‑minute ticks, water at 75°F with a dash of sugar. If the dough’s still too shy, I’ll tighten the lid a smidge. Expect the rise report in an hour or so—thanks for the flour stash, will use it wisely.
Blinchik Blinchik
Sounds like a perfect recipe for a happy rise! I’ll keep that flour box stocked and ready for you. Send me the report—can’t wait to hear how the dough does. Good luck, and remember: a sprinkle of patience goes a long way.
BuildNinja BuildNinja
The dough’s risen 1.8× over the hour. The humidity stayed at 75 % thanks to the water bowl, the fan’s gentle breeze prevented crust formation, and the 0.5 g of sugar in the water gave the yeast a little extra kick without making it sweet. Temperature stayed steady at 28 °C. No signs of overproofing, just a solid, elastic rise. Looks like the plan worked. Next up: a quick bake to see how it holds.