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Let me suggest a totally different approach: Why not working with the cool conditions instead of against? You could let the dough proof for a long time, e.g. over night in the fridge. This allows for a lot less yeast and hence a less yeasty taste, which is usually desired. Also, more complex flavors develop during long proofing times. (There is a reason ...


In the winter, I usually get fine results proofing in a bowl with a second bowl inverted on top of it, and then putting the whole thing in the oven, turned off, and just the light on. The light bulb usually produces enough heat to keep the inside of my oven at about 90˚F (32˚C?), and that gives me a good rise.


50C (122F) would be a very high proofing temperature. The thermal death point of yeast is 55C, and you'll definitely hit a point of diminishing returns if you get too hot (most likely, you will have really rapid proofing on the outside of the loaf and an underproofed "core"). I would recommend setting your oven to the lowest temperature, and then once it ...

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