Temperature Guidelines Covering the dough container with plastic wrap can result in a warmer dough temperature and over-proofing. A universal temperature that works well for a wide variety of breads is 81°F (27°C). If you love simplicity, just set the Proofer to 81°F and know that it will work well for most breads.

This process allows the dough to ferment in a single mass before dividing, shaping, and proofing. During bulk fermentation, yeasts and bacteria in the sourdough starter (or levain) work to ferment the flour, developing the dough's flavor and structure.

When a loaf is put in the oven when it is fully proofed it will expand further, up to 30% of its original size, in the first ten minutes of baking. This expansion is called oven spring.