If your house is particularly cool or drafty, and you don’t have a warm spot to proof the dough, try this technique. Turn on your oven (at any temperature) for just 30 to 60 seconds or so. Turn it off the moment the oven feels slightly warm but not hot (just keep opening the door and checking). Then cover your dough and place it in the slightly warm oven and let it proof in there. This works great during winter months. On a warm summer day, regular room temperature should be sufficient.