I have your dough proofer and it’s wonderful for making dough in WI winters! One thing I will note is that some dough recipes require a small hole in your cover - like the Artisan Bread in 5 recipes - or they will blow the lid off your dough bucket. We made a small hole with an awl and that works but that is a very wet dough. I make the KitchenAid manual pizza dough and that does get a skin with a towel if you leave it in the temperature more than 50% past it’s target proof time, but that’s the fault of the distracted baker (me, I’m the distracted baker. 😄)

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