Every dwelling has natural sources or areas for heating and cooling. An infrared thermometer makes it easy to determine yours. When letting yeasted dough rise, you will want a naturally warm spot. Above the refrigerator is one good option. I often use my microwave oven (not turned on) with a cup of very hot water in each of two corners to provide a nice warm temperature and humidity for raising dough. A large plastic box also works well. The electric proofer from Brød & Taylor is a controlled environment. It has a temperature range of 70° to 120°F/21° to 49°C. If an enclosed container is used, there is no need to cover the dough because it will not dry out.
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