Baking Bread in a Cold Kitchen
Baking bread in a cold kitchen is difficult. My oven only goes down to 270 degrees. So, I turn it on; warm it up and then let the bread proof in there. I am aiming for dough temps of about 78 degrees for my fermentation or proofing cycles.
Do others have better ideas? I have read about constructing boxes or putting the bread in a plastic bag with hot water, but the condensation of doing so can be considerable.