Almost every bread recipe I came across says to let the dough proof in a draft-free place. I was wondering what does "draft-free" actually mean? Looking at the dictionary, the closest thing related is something about air current and I'm not so sure about that. Thank you
It is related to air current. A draft is a localised current of air, usually indoors, the kind that might leak through a door left ajar.
Bread recipes advise using a draft free place for rising A) to prevent poorly covered dough from drying out and B) to make sure the temperature remains warm enough for the quick rise most simple recipes call for.