So, here's a weird bread-proofing question: can you proof bread at 110 degrees Farenheit?
Let me explain:
I have a bread proofer (the Brod and Taylor one) that sometimes moonlights as a yogurt machine. I often find I've got yogurt fermenting and bread proofing at the same time. So I'm tempted to go ahead and throw the fermenting dough in the machine with the yogurt for a little while (there really is plenty of space). The yogurt needs to be at 110... so, is it acceptable to leave the dough on the counter for most of the rise time but throw it in the proofer (at 110) for a few minutes to give it a little extra kick? Or will that just be too harsh for the yeast?

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