Question about proofing dough: warm oven method vs the counter, which camp are you in?

Anthony Owens · 2026-10-21T16:40:03.699573+00:00

I proofed dough on top of my fridge for two years until a baker named Rosa at a shop in Buffalo asked why my loaves kept coming out dense on the bottom half. She stuck a thermometer in my dough and it read 92 degrees, way too warm, so the outside was rising fast while the middle was still cold. Now I'm torn: some folks swear a 78 degree oven with the light on is the only way to get a steady rise, others say just leave it on the counter and wait longer. Which side do you land on, and does your room temp actually stay consistent enough in the winter to pull it off?

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Question about proofing dough: warm oven method vs the counter, which camp are you in? | Bakers - Free To Speak