Which temperature is too low for proper dough proofing?

For proper dough proofing, maintaining the right temperature is crucial for yeast activation and fermentation. Yeast, which is essential for the dough to rise, becomes sluggish or may even stop working entirely at low temperatures. The optimal range for dough proofing is usually between 75°F to 85°F, as this range promotes active fermentation and helps achieve the desired texture and flavor in the dough.

A temperature of 30°F is significantly below the optimal range. At this temperature, the yeast is largely dormant, and any fermentation that occurs is minimal. Consequently, the proofing process will be ineffective, leading to a dough that does not rise properly. This will ultimately result in poor texture and flavor in the final baked product. The other temperature options, while still on the lower end, can still allow for some yeast activity, making them more suitable than 30°F for dough proofing.