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?
The purpose of a sponge is to create more complex flavors by giving the yeast the opportunity for an additional low-and-slow fermentation step. If you speed the fermentation up by using a warmer environment, you won't get the intended flavors.
If your priority is on quick proofing, it would make more sense to use a recipe written for that, not to change the temperatures in a recipe optimized for other endpoints.
