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Incandescent light bulbs are officially banned in the U.S.
(www.digitaljournal.com)
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this post was submitted on 03 Aug 2023
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In fact, I use my oven as a proofing chamber for bread making in the winter. Turn on the oven light and leave your dough in there to proof, keeps it at a nice ~25 C.
I would recommend you to buy a dedicated proofer. It provides not only accurate temperature control, but also humidity control. It's the best investment if you're serious about bread making.
I tend not to collect single purpose devices as they take up too much space in my limited storage, and a warm cabinet made by my oven light is good enough for some homemade sourdough which we make about once a week.
Well, my proofer is not a single use device. It allows me to ferment multitude of foods, slow cook things and also works as a sous vide. But yeah, if you bake just for fun and not very serious about it, then you don't need it.
Is it just like a temp controlled cabinet?
Kind of I guess - https://brodandtaylor.com/collections/fermentation-culturing/products/folding-proofer-slow-cooker
Oh I see, thanks! I was thinking of my buddy who uses a climate controlled cabinet (kinda homemade) to store food for curing and fermenting.