Stopped proofing my sourdough in the oven after a tip from a guy at the farmers market in Tulsa

Fiona Hall · 2026-10-08T02:00:05.621716+00:00

I kept getting dense loaves with a gummy center no matter how long I bulk fermented. A guy selling bread at the farmers market in Tulsa told me my kitchen was too cold at 64 degrees and to try a folded towel on top of the fridge instead of the oven with the light on. I tried it for 3 bakes and the crumb opened up way more, plus the crust got this nice blistered thing going. Turns out the oven with the light on was hitting almost 95 degrees and cooking the outside of the dough before it could rise. Anyone else found a weird warm spot in their house that works better than the oven trick?

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Stopped proofing my sourdough in the oven after a tip from a guy at the farmers market in Tulsa | Bakers - Topic Shares