Bread

[NAB3]

I am about to make some Camembert and red onion bread. It needs to go somewhere warm to prove. Where? I tried the oven once before but it didn't grow at all never mind double in size (different recipe that time). Does it need to prove and if so, where do I do it? TIA.

Airing cupboard?

I thought that but I am not sure it would be warm enough, though clothes do dry overnight in there. Will give it a go. Thanks.

Don't know if this helps but I turn my bottom oven on when I start making the bread and when its ready to prove I put it in the top oven on the floor not a shelf. It means the heat has risen from the bottom oven and the oven will be hot when its time to bake the bread. I always cover it with a clean teatowel too while its rising.

I do the same as flower.

30 mins until dough is done, by which time will need oven on for our dinner so may try that. Thanks. What temp do you put your oven on? Will the dough be all right in the breadmaker until time to make our meal (prob at 7) or should I take it out and put it on the side?

If you can't do the oven or airing cupboard, maybe next to a radiator, as long as it's protected from draughts.
If it's cooler it will take longer, that's all.

There is something in my bread machine instructions about high speed proving in the microwave, too, but I've never tried it.

I usually take the dough out of the breadmaker and put it straight in to rise. So not sure if you can leave it or not. When I'm warming the oven I put it as high as it will go 240 degrees I think but I turn it down to about 180 once I've put the loaf into the top oven to prove.