Low oven temperature
I have a commercial oven at work, but I have just started making bread recently. I am starting with soft dinner rolls and cinnamon swirl bread. I use it to rise my dough also. I pour boiling water in a pan on bottom of oven, close the doors and turn the temp on 90 degrees f. It rises in about 25 min. After the second proof, when the formed rolls or loaves have risen enough, I turn the temp up to 375, but with the formed dough still in the oven and bake until done. They seem to come out just fine, but am I doing the best for my product? Should I remove the formed dough after rising, turn the temp up, and wait until the oven comes to temp before placing dough back in? Will my product taste better? I can't eat wheat, so tasting isn't really an option for me.