Humidity control for bakeries (2024)

FAQs

What is the ideal humidity for a bakery? ›

The ideal relative humidity percentage, normally 40 to 60 percent in most applications, may differ depending on the process in question. For instance, proofing baked goods benefits from slightly higher figures – around 80 percent – to ensure dough effectively leavens and expands with just enough moistness.

Dough expansion and product volume: High humidity increases the volume of baked products. A baking chamber rich in moisture decreases the driving force for water migration. So, less water is lost from the product to hot air, causing dough/batter to remain moist to expand/stretch further before the crust sets.

Dough fermentation rooms require relative humidity levels of at least 75 percent. Proofers have relative humidity levels of at least 80 percent to prevent skins from forming on the dough during the final proofing stages. In general, with the lower humidity, the crustier bread becomes as it bakes.

Be sure crawlspaces are well-ventilated. Use exhaust fans in bathrooms and kitchens to remove moisture to the outside (not into the attic). Vent your clothes dryer to the outside. Turn off certain appliances (such as humidifiers or kerosene heaters) if you notice moisture on windows and other surfaces.

According to the Environmental Protection Agency, the best indoor relative humidity falls between 30% and 50%, and it should never exceed 60%. Other studies suggest 40% to 60% is a better range. Regardless, 60% seems to be the agreed-upon threshold for indoor humidity. A humidistat.

Yes, 70% indoor relative humidity is much too high. If your home remains in this range for an extended period, you'll notice mold and mildew growth, an increase in indoor airborne allergens, and potentially severe health side effects.

If the relative humidity is 100 percent (i.e., dewpoint temperature and actual air temperature are the same), this does NOT necessarily mean that precipitation will occur. It simply means that the maximum amount of moisture is in the air at the particular temperature the air is at.

It is a large factor in people's thermal comfort. Excess moisture in a building can lead to mold and mildew, causing problems for indoor air quality. It is a large energy user. Dehumidification alone can be a quarter to a third of cooling energy in humid climates or seasons.

A good rule of thumb if baking on a humid day is to start by removing a quarter of the total amount (so use 3/4 cup of liquid if your recipe calls for a full cup), and then add some of the moisture back in (one tablespoon at a time) if it looks like your dough or batter has not yet reached the ideal consistency.

Too Hot to Survive

Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

Is 100 degrees too hot to proof bread? ›

Keep it warm, but not too warm.

(Dough that rises too fast may overproof or fail to develop flavor.) Somewhere in the 70s is good: Use a thermometer to measure the air temperature, if needed.

Bread hydration varies widely. The "standard" bread using all-purpose (plain) flour has a ratio of water to flour weight (hydration) 60-65%. Flour with a higher protein level, labelled as bread, strong, or high-gluten, tend to use 65% hydration.

High humidity can alter air quality

With so much water vapor in the air during times of high humidity, airborne pollution particles can't disperse into the atmosphere as easily as they normally would. Humidity holds these particles close to the ground, increasing and sustaining the levels of air pollution around us.

To maintain the right home humidity levels, you can use a natural, portable, or whole-home humidifier, or a dehumidifier if needed. Ideal in-home humidity levels should hover around 45%. Anything under 30% is too dry, and over 50% is too high.

In the bakery industry, humidity can be a challenge. High humidity can ruin finished products, resulting in higher product waste, hygiene issues and production stoppages. Even in the most efficient bakeries, excess moisture can quickly impact production and product quality.

So the humidity of the air you're baking in can have a big impact on the quality of your finished goods. Bakerpedia explains that forced convection ovens have relative humidity levels of 30 to 60 percent with lower temperatures. Natural convection ovens have humidity levels of 90 to 95 percent with higher temperatures.

Moisture content: higher humidity ovens result in less bake loss, resulting in lighter colored products that are more moist. Crust character: higher humidity will result in a more glossy and thicker crust. Some artisan and hearth bread require steaming to create surface condensation that develops a shiny crust.

Autumn/Winter is definitely the best season for baking.