The Baker's Hotline

March 18, 2019 at 11:38am

Danielle, it wouldn't hurt to put a little pot of just-boiled water in the oven with your loaf as its using the proof function. If you can control the temperature, somewhere around that high 70's low 80's is a good place. If it's starting in the low to mid 70's, the steam from the water will warm things up. Annabelle@KAF
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