Angels on Fire!

It's always been a challenge proofing (the final rise before baking) home made croissants. The butter that is encased in the dough will melt if the croissants get too warm (above 90F). Unfortunately, in my cool kitchen, the croissants take forever to rise and can get dried out during the process even when covered. Also, a cold croissant, even if proofed sufficiently, may not get as good an oven rise as one that is 80-90 F throughout. In a commercial setting, bakers have a proofing cabinet available to keep humidity and temperature under control. I have tried for years to come up with a home solution that was inexpensive, easy to use and not too risky (like using my oven as a proof box). Today, I was quite excited to have come up with the best solution so far.