In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start of proving. My normal room temp is 20 degC and the dough gets colder over the proving period. I have a German oven that has a bread proving setting and when I measure the oven temperature on this setting it is 30-34degC. If I put the dough in the oven on the proving setting I keep overproving the dough - which results in flat hard bread!! Can anybody help me with the correct temperature for proving the dough and if I use the proving setting in the oven do I have to shorten the proving time and does this effect the flavour of the bread?