Proofing dough in the colder months can be a bit of a challenge, you could be in for a long slow rise as opposed to the time that cookery books specify, forty five minutes or thereabouts.

I had read about proofing boxes; a box that essentially keeps a warm even temperature whilst the dough rises. Having a small kitchen and not much storage space to keep a proofing box even if I had one, I found something that most of us have in our kitchens that can be used as a substitute… the microwave!

It goes without saying that you don’t actually turn the microwave on, merely using the inside of the microwave as a draught-free box to proof the dough.

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