A non-fiddle-making post, but you have to eat, too.
It’s only taken me, what, a couple decades or so to figure it out......
I use a long rise in my bread making, 24 hours or so. One problem I’ve had is finding a place that is consistently warm over that time period. We turn the heat off at night, and in the winter, it can be 60 degrees F or lower in the kitchen by morning.
Some folks have suggested a warming box -- a box dedicated to keeping the rising dough warm. Simple enough thing. Basically a box and a heat source, such as an incandescent bulb. But I really don’t like kitchen gadgets, those bulky things that are dedicated to a single use, a non-every-day use. Not a solution I’d like.
I’ve also heard of folks using their oven for a warming box. Oven not on, but the light is. The idea being the light provides enough heat. I’ve tried that, and my oven light is not warm enough.
So I decided to buy a light socket, one of those ceramic or plastic fixtures folks use in their utility rooms. Wire a cord on it, with a plug. Attach the base to a short section of 2x4, and I have something I could put in the oven, running the cord out (door closed) and plugged in. I’d have to store the socket-and-board somewhere, but it’s much smaller than a box.
When I got to the hardware store, I found the little socket shown in the photo. About $2. Exactly what I wanted, but didn't know it existed. A 40W bulb and an extension cord complete the concept. Used it last night, and it’s just right. And when I’m done with it, it goes back into a drawer.
My go-to bread recipe is the no-knead version from Jim Lahey's book. You can find a recipe on the New York Times site.