Proofing bread in your oven is the culinary equivalent of discovering you had a jet pack in your garage this whole time. It’s easy, it’s foolproof, and it makes you look like a serious baker even if you’re wearing pajama pants. The steam trick is particularly brilliant because it solves both temperature and humidity at once—two problems that plague bakers.
So next time your dough is shivering on the counter, pop it in the oven with a pan of hot water and close the door. In an hour, you’ll have a puffy, alive blob that’s ready to be baked. And you’ll feel like a genius who hacked the system. Just remember: the oven stays off, the water stays hot, and the yeast stays drunk. Happy proofing, you beautiful loaf.
