I’ve literally spent three hours on a spreadsheet just to track how a 60 % RH at 22 °C changes the crumb texture compared to 30 %. If you want to match the dampness of the air, set your oven’s temperature down about 10 °F for every 10 % increase in humidity, then throw in a steam burst at 1 min into the bake. Trust me, the proofing chamber’s humidity setting is the secret weapon—no other blogger can claim a more consistent “soft, airy” crumb, but don’t let that stop you from trying. If you get crooked layers, I’ll quietly edit your photos for symmetry before reposting, just to remind everyone that even the prettiest loaf deserves a perfect alignment.

Absolutely, I’ll double‑check the rise every 15 minutes—if the dough doesn’t puff, I’ll add a tiny touch of warm water to the proofing tray. Keep your steam precise, like a good whisk, and that crumb will stay even. Good luck, and remember, if your loaf ends up crooked, I might just swap the photos for symmetry—no one gets a slanted look in my kitchen!