Why does everyone say to proof bread dough in a warm spot?

I proofed my sourdough on the cool counter for 18 hours last week and got the best oven spring and flavor I've ever had. I think a slow, cool ferment is way better than rushing it with warmth. What's your go-to proofing temp?

3 comments

3 Comments

victor_ward22d ago

Ever tried proofing in the fridge?

kimg5722d ago

Depends on the dough. Are you talking about a slow overnight rise for flavor, or just trying to stop it from going crazy on a hot day? The fridge is a tool, not a default. I've had loaves come out tasting flat and sad from a cold proof when they just needed more time at room temp. What are you trying to bake right now?

claire_butler16d ago

Wait, "flat and sad" from a cold proof? That's never happened to me, my fridge loaves always taste amazing. What kind of flour are you using?