An automated commercial bread-dough proofing chamber controls the environment to ensure optimal yeast activity before baking. The baker selects a specific dough profile (e.g., sourdough or brioche) via an integrated control panel. The system continuously measures internal humidity and temperature, adjusting an ultrasonic humidifier and a heating element to maintain target conditions. It also shows a real-time graph of the chamber's environmental status and emits an audible alarm when the proofing cycle is complete.