Spent $450 on a proofing cabinet, now I want to throw it out the window

Bought a fancy proofing cabinet last month because my kitchen stays too cold in the winter. Set it to 78 degrees like the manual said, but my dough kept coming out with a hard skin on top. Turns out the built-in fan is way too strong, it dries everything out in 20 minutes. I tried covering the trays with damp towels, still got crusty edges. Anyone else fight with a proofing box that's supposed to make life easier but just adds more stress? Maybe I should've just stuck with a warm oven and a pan of water.

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the_joel22d ago

Right after I dropped all that cash on mine, I realized my fancy box just bakes a thin crunchy shell on everything, which is basically me recreating a baguette crust on accident, but not the fun kind. At least you can still build a decent pizza crust in there, that's what I tell myself when I want to yeet it off the counter.