PROOF
PROOF
Default temperature:
Light batter . . . . . . . . . . . 125 °F (50 °C) Dense batter . . . . . . . . . . 110 °F (43 °C)
The warm environment created in the proof function will allow you to effectively proof dough. This function maintains a low temperature perfect for yeast to rise.
Place the dough in a large bowl on the oven rack positioned at the lowest runner level. Keep the oven door closed during this process.
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