"personal chef" > wrote in message
ups.com...
> I'll agree with the oven idea for sure but would never recommend it.
> Good things come to those who wait. Cooking is elegance not a race.
> As for the best time to freeze. I would suggest that you shape your
> dough first after your proof. As your dough is coming to room temp from
> the freezer it will proof again. Therefore, you will not have the best
> dough. It'll turn gummy.
> My only advice is things are done in cooking for a reason. Expediting a
> natural method of cooking only cause's problems. Just remember the
> K.I.S.S. principle. (Keep it simple stupid)
>
>

My house is really drafty so I sometimes use the microwave to rise dough.
Never with it turned on of course.