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After following as closely as possible (still no scale yet, but one on
the
way, I gave in after this venture) the recipe for vermont sourdough in Mr
Hamelmans book, I was very very happy with the results. I took care to try
to duplicate fractional volume measures and proof temps as closly as
possible. Ok, now I am hooked on the minutia.

Now I would still really like to be able to use my oven proof option on
my
jennair oven, which I guess is for yeast bread, the lowest temp is around
100 degrees (I checked with an instant read thermometer). Hamelman
suggests
a bulk proof dough temp goal of 76 degrees for 2.5 hours, I got it close
by
taking the dough bowl back and forth down the basement to the furnace room
between stretch and folds. This I followed with a fridge retard as in the
book. Does anyone have this type electric oven that has accomplished an
oven proof temp adjustment of any kind? Or some kind of work around?

hutchndi