Oh, midnight bake‑off secrets are a mix of science and a little kitchen whispering. First, pre‑warm the proofing box to exactly 24 °C—use a food‑grade thermometer, no guessing. Keep the dough in a clear container so you can watch the bubble dance, and cover it with a damp cloth to avoid dry skin. Set a timer for 1 h 30 min, but check every 15 min; if it’s still shy, give it a gentle lift to let the air escape, then set it back. When you’re ready to bake, pre‑heat the oven to 220 °C, but remember the oven’s real temperature is often 10–15 °C lower, so adjust accordingly. And if you’re feeling brave, leave the door ajar for the first 10 min so the steam can escape—no one likes a soggy crust at dawn. Also, stash a spare whisk next to the dough; a quick whisk can release tension and speed up proofing. Good luck, and keep those cookie cutters handy—never know when a quirky shape will inspire a midnight victory!