Do not set your oven to “Bake” or “Convection” thinking that’s faster. You’ll cook the outside of your dough into a crispy shell while the inside stays raw. That’s how you get a bread-like alien that eats your toast for breakfast.
Also, never use the proof setting for quick breads (like banana bread) or cakes. They use baking soda or powder, which are impatient and don’t need heat—they just need acid and a little sass. Yeast is lazy; it needs a warm nap.
And for the love of all that is holy, don’t proof sourdough at high temperatures. Sourdough is a delicate, tantrum-throwing teenager. It prefers a cooler proof (around 75°F) or it will get sour and cranky. Check your recipe.
