Calvel is spinning in his grave like a rotisserie chicken.
:suprise: :eek: :rolleyes:
Most home ovens with "proof" are in the ballpark of 100 degrees. It's my opinion that you do not want to proof bread at that high of a temperature. The temperature that you use will influence the flavor component of your bread, there's more to it than CO2. I usually ferment bread around 77F at the highest for "non retarded" ;) bread.
Proofers in home ovens that I've seen do not contribute any humidity.
The only benefit to me of an oven with "proof" is that then your oven is usually capable of low temperatures. This means your oven can double as a nice large dehydrator, if it also has convection.
Convection is great, the downside for a home oven is.... REALLY check what sized sheet pan it will fit first, and make sure you are happy with that. I got a home oven with convection, because of the few inches taken up at the back, I lost about half of the area of the size of sheet pan I could use in it, compared with the pans that fit in my previous non-convection oven.