I also use my electric oven, but find no need to prewarm it. It has two 40w incandescent bulbs, which offer all the heat needed. With the oven door closed and the oven lights on, the temperature gets to the mid 80s, and with the door ajar, it's around 78, perfect for fermenting dough. I also slap a post-it note on the control panel so that no one (including me) will be tempted to preheat the oven for another project before my dough has had its rise.

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