If the dough is a write off otherwise, I would try it. Like idk, put the bowl in the sauna, turn the sauna on for 30 minutes then turn it off. It probably wouldn't get too hot in that time. Let the dough sit in there for... let's say 1 hour total.
The sauna might help. I'm terrible at making bread, it never rises like its supposed to, except for the time I made foccaccia at my dad's farm and I used the greenhouse to proof. Worked like a dream.
Too moist! dry warm like 60-85* F is best. Do you have your recipe easy to share? It may be salvageable. might be like an overnight ferment to give that yeast and gluent a chance to settle in.
It was a 3-4 hour room temp proof, followed by an overnight fridging. Recipe isn't easy to share, it's from a reddit comment that i don't have the link for, cuz i copy-pasted it :(
You can probably shape it and let it proof for a final hour and see how it does. if you bake the loaf in a Dutch oven or pour 1 cup hot water in tray you had preheating in your oven, that will help give it some spring in the oven! It might be on the dense side, but hard to say from here!
Finnish sauna is literally just a big heater under very carefully chosen stones. With very carefully built wooden structures. You add humidity by throwing water but by that time the heat is 80C and that's bad for the yeast. Saunaproofing is difficult mostly because of temperature control.
Ooh. Just saw a neat hack looking it up. Some people just let warm but not hot water into the sink until it's halfway up the outer side of the dough bowl. That's easy alright.
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Saunaproofing works fine, ovenproofing tends to be easier and more controllable.