Hi Maggie, I totally agree with Kat that you should do whatever works best for you and your bread, but if you find your dough is showing some of the signs of over-proofing, you might want to consider placing an oven thermometer in your oven and checking to see what the temperature is when you're using the proof setting. If it's reading higher than 80 degrees, especially if it's in the 90-100 degree range, you might want to use it more as a "preheat" setting, and turn it off and let it cool down a bit so that it's keeping your dough more in the 75-80 degree range as it rises. Barb

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