Susan Reid, post author

February 15, 2015 at 8:48pm

Hi, Theresa. I haven't had the opportunity to test a "convect pastry" cycle; I'd have to check out the manual and see exactly what that entails. Could be a combination of fan on and off at intervals in conjunction with a different speed. It can be dizzying. I would never use any manufacturer's idea of a proof cycle, frankly. Our preferred proofing spot, if you have more than one oven, is to put dough in an oven with the light bulb on, and that's pretty much it. Then you can heat the other oven as needed. If you only have one oven, any draft-free spot is fine. Cooler temperatures may mean longer rises, but they pay off with better flavor. Susan
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