I use the oven with just the light on. Some ovens have a proofing setting or temp though mine does not.
My brother in law is a chef, and he starts his dishwasher, empty with no soap, and once it's heated up in there, he cancels the cycle. He then places his dough inside to rise, in bowl covered with a towel. It's moist and warm. I have not been brave enough to try this myself, but maybe you are LOL.
Go to a drug store and get a old fashion red rubber hot water bottle. Fill it with hot tap water.
Put a tea towel on that. Put that in the microwave, with the bowl of dough on top. Don't turn on the microwave of course, it's just to protect from drafts and help hold in the heat.
Also, this a great way to make yogurt. Just use the container from leftover from some greek yogurt. Add in some milk you've lightly scalded and cooled. (skim off the skin that might form). Let cool to blood warm. Mix that in with the table spoon or so from the previous batch. Let it rest overnight on the water bottle in the microwave. Next morning (well, I go 24 hours)....you have new yogurt.
Plus on a cold night...a warm hot water bottle at the foot of the bed is fantastic!
I put my dough in the laundry room to proof. Since I feel like I'm constantly doing laundry, it's usually warmer than any other room. I like too that I'm not otherwise wasting that heat and energy too.
I actually use the upstairs guest bedroom...turn on a room heater to get it to a nice 72 degrees and close the door...come back in a few hours...no cat hairs...and nice high yeasty rolls!
I place my things on top of the refrigerator, my house is generally a bit chilly and the bit of added heat from the fridge (plus having the bowl out of my way) seems to work well.
Another suggestion, from AntoniaJames, I think, is to put a cup of hot water in the microwave, put in the dough and shut the door. http://www.food52.com/recipes/4022_buttermilk_oatmeal_bread -- step 17.
Both techniques keep your dough from a cold kitchen and from drafts. Just be sure nobody turns the oven on (I've done that).
Used to be people would put rising dough in a gas oven and the gentle heat of the pilot (nothing turned on) was good for rising, but I don't think gas ovens have a pilot anymore.
That's my prefer way too but if your pan is too large for the microwave, here is another alternative. Say I have a half sheet pan. I would set it on top of a medium size pot filled with hot tap water. The heat from the water conducts to the metal pan without being too drastic. I've had great success with this method if the ambient temperature is just a tad too cold for optimal proofing.
You don't want a place to be too warm, or you risk overproofing dough. The by-products of fermentation are alcohol, CO2, and heat. A dough will generate enough heat to proof itself nicely. If you kitchen is on the cool side, though, Dabblings has a brilliant suggestion to set dough in the oven with just the oven light on.
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My brother in law is a chef, and he starts his dishwasher, empty with no soap, and once it's heated up in there, he cancels the cycle. He then places his dough inside to rise, in bowl covered with a towel. It's moist and warm. I have not been brave enough to try this myself, but maybe you are LOL.
Put a tea towel on that. Put that in the microwave, with the bowl of dough on top. Don't turn on the microwave of course, it's just to protect from drafts and help hold in the heat.
Also, this a great way to make yogurt. Just use the container from leftover from some greek yogurt. Add in some milk you've lightly scalded and cooled. (skim off the skin that might form). Let cool to blood warm. Mix that in with the table spoon or so from the previous batch. Let it rest overnight on the water bottle in the microwave. Next morning (well, I go 24 hours)....you have new yogurt.
Plus on a cold night...a warm hot water bottle at the foot of the bed is fantastic!
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Both techniques keep your dough from a cold kitchen and from drafts. Just be sure nobody turns the oven on (I've done that).
Used to be people would put rising dough in a gas oven and the gentle heat of the pilot (nothing turned on) was good for rising, but I don't think gas ovens have a pilot anymore.