Not every oven is a loving, equal-heat paradise. Some ovens have a corner that’s basically a volcano. Rotate your bowl halfway through proving. Or, if you’re lazy like me, just accept that one side of your loaf will be slightly over-enthusiastic. It builds character. And uneven toast.
How To Proof Bread In Your Oven at Andrea Rumfelt blog
The "overnight proof" move
Here’s a pro tip: if you’re really not in a rush, you can prove your dough in the cold oven overnight—with the oven off. The ambient warmth from the pilot light (if you have one) or just the sealed space is enough. This develops flavor like a boss. Your bread will taste nuttier and more complex. Your friends will ask, “What’s your secret?” You’ll say, “I let it sleep in the oven.” They’ll think you’re a wizard.
