I was making bread the other day and decided I was going to use the proof function as it was fairly chilly. I used my regular recipe and my bread pretty much over proofed. Now Im worried about using it again. Do any of you use the proof function? Also, I plan on making creme fraiche today and save a few dollars. Do you think the proof function would be useful in this case? I realize this is more for baking but it seems to be useful for this application. Im just having some safety concerns about leaving dairy out in a hot environment.