Hi Lisa, we're so glad to hear you found this post helpful! I would try to keep track of the temperature of the dough while it's in the proofing drawer, since ideally you want to keep the dough in the 75-78F range during the bulk rise as well as the shaped rise. If the drawer is causing the dough to heat up much beyond that range, then your dough will be more likely to over-proof. You may find that a stint in the proofing drawer followed by a room temperture rise works well for you, but paying attention to the temperature of the dough during the bulk rise should help you determine the best location for the shaped rise. If you find your proofing drawer is a little too warm, here are some other ideas for bread rising locations. 

Barb

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