after i let my dough take its first proof in the bowl and i start portioning it
out to be mocked up into whatever im makeing ill set my oven to the temp i am
baking the bread or rolls...etc at place a pot of water in it crack the oven
door and put my sheet pan of mocked up rolls in a warm place near the stove
with a damp towl on it this way once i get my full second proof in i can take
off the towel egg wash or score the tops or what ever is need be, and put them
straight into the oven (the faster you can take your fully, final proofed rolls
or loafs from that stage to the oven the better looking there gonna look, thats
one of the things that sperates homebaked bread from looking like
professionally made bread from a bakery.)