For the past five or six years, I've proofed my dough in a 2-gallon stone crock. I pre-warm he crock while I'm mixing and kneading, letting my gas oven burn for one minute and fifteen seconds to one minute and forty-five second depending on the time of year (my house is 55-58 degrees in the winter, 76-78 in summer.) my dough proofs in a timely manner, and the finished product is LOVED by all recipients!

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