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I have a question for anyone out there that my might have an oven
similar to what I have. My Jennair has the proofing options which I
never use as they are too warm, I just checked the low "standard proof"
with an insant thermometer and its around 110 degrees. I would like to
use it during my bulk ferment phase and then retard my final proof, but
I am really trying to follow Hamelmans temperature instructions of
around 76. I think I contacted Jennair when I bought it and they said
it couldnt be adjusted, so I am thinking of something like opening the
door a crack, but that seems wasteful.

hutchndi