Can dough survive if temp during bulk reaches 37°C /98.6°F ????

Ooops...Just realized that the oven in which my dough was bulking (light on/door closed) reached 37°C for at least an hour..Is it bad ??? It still looks bubbly and alive.....

That has happened to me. It gets surprisingly hot with just the light on,

I crossed my fingers and carried on with the recipe...the dough looked surprisingly alive even after such a treatment...we'll get the verdict tomorrow after baking :-)

If I set my oven to 100F and leave the light off, it will average 90F with a high of 100F and low of 80F. It works fine.

I think things start dying about 120F if I remember correctly.

120F??!! It's all good then!! False alert....I was really starting to panic :-)))..Thanks Gary!

My kitchen was at 39-40C for a few days last summer. I have never seen dough ferment so fast before!

I feel ridiculous now...Beginner's panic !!! :-))))

But quite surprisingly, my dough didn't ferment any faster...Mind you, it only stayed in the 35-77° range for an hour or so...

40° in your kitchen...That's pretty hot !!! Where do you live???

Well...here it is...totally over-proofed but I think it's not due to the high bulk temperature, but more to the temp in my fridge...The dough temp was 6.6°C this morning before baking, which is way too high as it means it continued to proof in the fridge overnight..:-((((

Lesson learned!!!

I often proof bread in my dehydrator at 95°F because it's the lowest temperature I can set it to. Your bread looks good.

That's good to know, thanks, Sabrina!

So I was looking at my dehydrator recipe book a couple of days ago, and it recommends proofing bread at 110F !

I would never have imagined it would be recommended to go that high in temp for proofing!