Some ovens have a “proof” setting, which is basically a lie you tell yourself. Usually, this setting keeps the oven at a perfect 90°F—which is still too hot for most doughs. Your ideal proofing temperature for sourdough is actually cooler, around 70°F to 75°F. The oven light alone, in a gas oven, can raise the internal temp by 15 degrees. So if you have a gas oven, just turning on the light without boiling water can create the perfect warm spot.
What Temperature Is A Proofing Drawer
But test it first: leave a thermometer inside with the light on for ten minutes. If it hits 85°F, you’re golden. If it hits 100°F, you’ve accidentally created a sauna for Darth Vader. Use the light as a gentle hug, not a bear tackle.
The “Oops, I Forgot” Factor
Here’s the beautiful part: you can set a timer, walk away, and forget about your dough for an hour. The oven maintains a steady, boring environment. It won’t judge you for binge-watching Netflix while your bread does its thing. When the timer goes off, open the oven door, and you’ll see a glorious, jiggly, cloud-like dough that has doubled in size. It’s like opening a bakery-shaped gift from the universe.
One warning: do not preheat the oven with the dough still inside. I know one person (okay, it was me) who preheated the oven, forgot to remove the dough, and ended up with a loaf that looked like a deflated football. It was still edible, but it tasted like regret and carbon. Don’t be like me.
