what's the point of an oven's proof setting?
My oven has a proof setting. It uses the light and fan only. I did a long-term measurement, and it starts at ambient room temp. If ambient is about high 60F, it takes roughly 4 hours to get to 100F, then hovers around that temp. Obviously it's not meant to stay on for only a couple hours.
What's the point of it, if it takes 30-60 minutes to pre-heat the oven to bake bread? One would risk over proofing if you allow bread to fully proof. On the other hand, you can start the proof, then remove to preheat the oven, but that seems.. like a waste of energy. It would work if I had two ovens, but I don't.
Thanks for your thoughts :)