My grandmas proofing advice nearly ruined my first loaf

She told me to always let the dough double in size in a warm oven with just the pilot light on, but my oven runs hot and it killed the yeast in 20 minutes. The dough barely rose after that and came out dense as a hockey puck. Has anyone else had an oven that sabotages their proofing like this?

2 comments

2 Comments

andrew_sanchez941mo ago

Oh man, I learned that one the hard way too. Best trick I picked up is just using the microwave with a cup of hot water next to the bowl - keeps it warm and humid without cooking your yeast.

lisa_ross161mo ago

Oven with the light on works great too, kept my dough perfect.