I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane.
I have had troubles in the past with initial sponge/proofing. I am fortunate now to have an oven with a proof setting that keeps the oven at a constant 90F.
I am worried that leaving it at room temperature won't be enough. Would proofing at 90F be bad?