Ideally dough should be put in a warm, but not too hot, place to rise. 25℃ / 77℉ is the optimum temperature for yeast activity. This could be on your counter on a warm day. We often prove our dough in the oven. To create a warm environment you can either briefly preheat the oven and then switch it off, or use the heat from the oven light if it doesn't get too hot.