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Stopped proofing my dough in the oven with the light on and tried a cooler with a jar of hot water
My kitchen in Fresno runs about 62 degrees in the morning, so my dough was taking 3 hours to double and coming out tight. I put the bowl in a cheap cooler with a mason jar of hot water and it hit full proof in 70 minutes with way better rise. Is there a downside to this I'm missing, or is a cooler just a proofing box with extra steps?
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