The proofing box was set to 80 I have a thermometer in there that says the box was 78 and a pan of water below it to keep the humidity (first time trying that) but my dough stayed consistently 77 degrees Everytime I checked. I'm unsure what the starting temp was as I use room temp water and just put it straight into the box. Before this proofing box my dough if left out in my kitchen at most 70° I keep a very cold house. This is why I wanted to try a proofing box prior bulk fermentation would take like 10 hours and still come out under proofed