Can I let my bread prove in the oven?

No, this is strongly discouraged. The ideal dough temperature from the start of the kneading process to just before putting it in the oven is 27 to 28 ° C. This temperature is determined by ambient temperature and flour temperature and is reached by the temperature of the water or milk with which the dough is made.

When the bread is allowed to rise in the oven, it is of course at a higher temperature, which is disadvantageous for the proofing process, taste and structure.