My sourdough loaves went from flat to full after I changed one thing

For months, my loaves baked up dense and barely rose. I was following the same recipe from a book. Last week, I started leaving the shaped dough in my turned-off oven with just the light on for the final proof. The difference was huge. The loaves nearly doubled in size and had a much better crumb. Is a warmer proofing spot really that key, or was I just messing up something else before?

3 comments

3 Comments

the_thomas1mo ago

Seriously, you were proofing at room temp this whole time?

murray.cora1mo ago

Wait you're telling me @the_thomas, that's not how everyone does it? I thought that was the normal way.

reese_hayes711mo ago

Proofing at room temp is the only way I've ever done it (learned from my grandma). Does that mean my bread's been coming out wrong this whole time? Now I'm worried I've been missing out on something.