Hi Elizabeth, it's very difficult to give you an exact proof time, since other factors besides temperature will also have an impact; the amount of yeast in the recipe, the hydration of the dough, sugar content, along with the type of flours used can all play a part in this timing. Even how tightly or loosely you shape your loaf can impact when your bread is ready to bake. However, for most traditional sandwich loaves, if the dough temperature is in the 75-78°F range, typically the bulk rise will be about an 60-90 minutes and the final proof will also be about that long. That being said, we always recommend focusing on your bread, not the clock. Being able to respond to your dough and how it is rising is an important baking skill, and this blog post can help you get there. As far as humidity is concerned, it can generally be controlled simply but covering the dough well enough so that the surface isn't allowed to dry out. This will retain moisture in the dough, and allow for an appropriate rise. 

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