18 
BULLETIN 1187, U. S. DEPARTMENT OF AGRICULTURE. 
The temperature of the proofing cabinet during the fermentation 
period is kept at 32° C. This is accomplished by means of an auto- 
matic electric temperature-control device within the cabinet. The 
relative humidity of the air within the cabinet is kept at a high point 
(at least 85 per cent) by means of shallow pans of water placed in 
the bottom of the cabinet. 
^ Fig. 15. — Dough-proofing cabinet. 
The loaves are baked at a temperature of approximately 210° 0. 
(410° F.) for 30 minutes. After cooling to nearly room tempera- 
ture, the cubical content of the baked loaf is determined by use 
of the loaf-measuring device shown in Figure 17. The loaf is then 
weighed and placed in a storage cabinet until a convenient time for 
judging its color and texture, usually either the first or second day 
after baking. In judging, the bread is cut in half longitudinally and 
