Paid $60 for a bread proofing box, my dough still came out flat

Bought one of those fancy proofing boxes online after my kitchen stayed cold all winter. Set it to 78 degrees like the manual said, put my sourdough in for 4 hours. It rose maybe half an inch, baked up like a hockey puck. Checked the temperature inside with my own thermometer and it was reading 63 the whole time. Sent it back for a refund, but I'm out the $12 shipping fee and a whole day of wasted flour. Has anyone else had luck with just using the oven with the light on instead?

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jana30927d ago

Oh man, my sad little focaccia would've been right at home in that cold box, I've baked plenty of pucks in my day. The oven light trick worked okay for me but it was super slow, like 2 hours just to get up to temp on a cold day. Honestly, I've had more luck wrapping my dough in a blanket on top of the fridge, which sounds ridiculous but somehow works (or at least fails more slowly, ha).