Any Home Bakers Here?

[R2elk]

Soo...

Proofing in general. House is chilly, 66f. What's the conventional wisdom on popping the oven on "warm" and proofing dough on the stove top from the radiant heat? Cheaper than kicking on the heater, and 66 is really nice inside. Just a pain to get dough to rise

I nuke some water in the microwave, remove and let the dough rise inside the warmed up microwave.

 

[azurbanclucker]

I nuke some water in the microwave, remove and let the dough rise inside the warmed up microwave.

I could divide my batch to fit into a bowl that fits into the microwave I guess. Hadn't thought of that.

 

[BullChick]

Or… heat up a pan of water on the stove, and put it in the oven, on the shelf below the dough.

 

[Rambling Iris]

Scrape off the top,,, eat the fruit filling,,,,,, and avoid the bottom crust.

Edit.
I just re-read that pie post. Here is the no no for you.

The strawberries were about 4 years old, a bit mushy, but I added a little extra flour and it came out fine!

I know you bake pies in glass cookware with no crust.

I've never made a crustless pie. Something to try.

 

[Aria]

JUST OUT OF OVEN SOURDOUGH MULTIGRAIN SEEDED LOAVES