Originally Posted by SherBel

I would strongly caution using a turned on oven to proof any bread dough!

Yeast dies at about 135 degrees F, so it would be easy to just kill the whole shebang in the oven, and wind up with a brick of crackers. If you've got a skookum oven where you can set the heat to 80 degrees or so, it would be fine, but I'd be inclined to put a pan of water in with the dough to add some moisture.

Me, I'd let it rise in a nice warm spot, but not the oven.

I'll try this when I get back home in a couple of weeks, sounds intriguing.