I use my oven to ferment and proof all of my breads.
In summer I heat the oven for 30 sec, in winter heat for 60 sec. I turn the
light on, place the dough in closed containers on the racks and ferment
until ready to shape.
To proof, I form the loaf and place it in the oven on the middle rack. I
put the broiler pan on the bottom and add 2 cups of boiling water and close
the door. I can easily see the dough since the light is on. When the dough
is proofed, remove the pan with water, slash the bread and bake. Since I
bake almost entirely in ceramic pots, I just cover the dough with the top
of the pot and turn on the oven (baking in ceramic requires a cold start).
Lloyd