To proof bread dough, preheat the Cook & Hold oven to 110°F (43°C) and pour 2 cups of boiling water into the drip tray. Close the vents and insert the dough into the oven. The dough will rise faster than usual because of the higher temperature. Trying this in a convection oven would result in overheating of the oven, which would kill the yeast and end proofing.
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