I let my dough proof in the oven when it's not needed for another baking project. Just start the oven, let it warm up, and remember to turn it off after a few minutes. Put the dough in and shut the door.

Also, when my kitchen is cold, I turn the bowl upside down on the sink and run hot water over it before beginning whatever mixing comes first in the recipe. My room-temperature ingredients go into a warm bowl and stay at that optimal temperature.

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