Proofing in the oven also preps your oven for baking. When you remove the dough, leave the steam inside. Then crank the heat to 450°F. The burst of heat and moisture creates a blistering crust.
Professional bakers swear by this. They use spray bottles or ice cubes on a hot pan. You get a crust that shatters. Your neighbors will think you bought a bakery.
It’s a two-for-one deal: proofing now, spectacular crunch later.
