The Laucke flour mills site suggests the best place for proofing and rising dough is in an esky with some boiled water and the lid on, so that’s what I’m trying with my annual batch of hot cross buns. It will be a revelation if it works!

Update: They turned out so well – the best batch I’ve ever made, by far, and I’m sure it was because of the esky trick. The buns expanded quickly in a fluffy kind of way – they have never done that before, and have always previously taken such an age to rise. Might tempt me to try making bread again sometime.