Here's a related tid-bit I picked up. An optimal way of proofing
dough(quickly) is to put the dough in a cool oven with about a quart of
boiling water (not directly over the water pan). It provides a nice
humid temperature controlled environment for the yeast. I've also
heard about microwaving the dough, though it only works with very low
powered or specific models of microwave.
Aaron
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