I tried two ways to proof my sourdough last month and one was a total game changer

For the first loaf, I just left it on the counter overnight, which was about 8 hours. The second time, I put the dough in my turned-off oven with just the light on for 4 hours. The oven proof gave me a much better rise and a more open crumb inside. The dough just felt more alive, you know? Has anyone else found a better spot in their kitchen for a consistent proof?

2 comments

2 Comments

fisher.kevin7h ago

Did you see that article about using a microwave with a hot cup of water as a proofing box?

viola_butler5h ago

Works great for my sourdough starter too.