Ideally, at room temperature, around 70°F to 100°F, unless you have very hot summers or very cold winters. In summer, I prefer to keep the dough in my oven that is turned off. And, in winter, I keep the oven light on to raise the temperature a bit. And, in case the temperature is very cold, I turn the oven on at 100°F for 5 minutes. Switch it off, then place the bowl of dough in.