Measure Relative Humidity

measure relative humidity oven heat moisture baking

When you measure relative humidity  (RH), you’re gauging the moisture in the air. The higher the RH%, the more moisture is out there. While you may be sick of humidity this time of year, it’s a very, very important part of baking. Done right, it works wonders on product consistently and quality.

Why is it so important?

The amount of vapor, or humidity, in the air impacts baking time by slowing moisture evaporation and gluten coagulation in the crust. The wrong ratio, and your product will be tough and overdone. Relative humidity needs to be measured during every step of the baking process!

How do you measure relative humidity?

Thankfully, there are inexpensive instruments that read both relative humidity and temperature. They can:

  • Render real time display
  • Work in proofers, dough and mixing rooms
  • Log data over time, helping you analysis and adjust over time

What about wet bulb/dry bulb measurements? Learn about those methods.


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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