Bread making - if your house is cold

[ScrambledSmegs]

And you have no airing cupboard, where do you put your dough to prove?

Mine is currently in a sunny spot on the kitchen table. When we have the heating on it's balanced on a double radiator. I never know what to do with it when it's not sunny/warm but not warm enough for the heating to be on though

Where do you put your dough? I need some ideas please. Thank you!

Our oven has a very very low setting (about 50°c) which I use to prove dough.

To make dough rise you should use a normal room temp. SLow rise produces a better tasting bread not an instant one. Dough will rise at normal temp and strictly speaking shouldnt be done near heat anyway especially on radiator. You get a better taste and texture with a slower rise. its not an issue.

I just put mine on the side. It raises beautifully.

Thanks all. My house is very cold and damp though bloody Victorians so if I leave it at 'normal' room temp it doesn't rise . I think I will try heating the oven for a short while, turning it off and bunging the dough in while it's still vaguely warm.

TBH the radiators are crap too, the one I use only ever gets mildly warm at the top despite constant bleeding so it's fine for bread.

Oh, for a nice warm, dry new-build...