As my experience increases, I’m also learning that myriad variables, such as recipe, batch size, lye discount (or amount of water), mold type and starting temp of my batter, affect the behavior of the batter in the mold and then what I need to do to encourage gel or prevent it. This all contributes to my decision-making about how it should be bedded down for sleep! Just a few days ago, I made a recipe that had pumpkin purée and some palm. Due to the palm, I started with the batter above 110F. The soon to be soap went into gel fairly quickly after it was settled in the mold, so about 15-20 minutes. That soap didn’t need a warm oven. On the other hand, a lard rich bar made with batter at 85F and poured into individual cavity molds has to be coaxed into gelling and I am learning make sure it gets warm enough if that’s the outcome I want.