Timing the preheat to the proof
So I get the poking the dough thing to tell when the proofing dough is ready to bake, but how do you tell an hour in advance when it will be ready, so that you can start preheating the stone and steam tray or Dutch Oven? Right now I have a no knead 25% WW which has been proofing for a half hour in the oven with the light on (room temp is 66F), and Lahey writes that it needs between 1-2 hrs proofing. So should I start preheating the oven after only a half hour of proofing (taking the dough out of the oven, obviously) and possibly leaving it on for an hour and a half until the dough is ready, or is there some way of telling in advance when it will be ready? Tomorrow I bake a Pain Au Levain on a stone and I'll have the same issue. Is it just a matter of knowing your recipe and knowing how the room temperature affects proofing? Thanks!