To begin rising, The dough should be added to a bowl that has been buttered, brushed with melted butter or oil, and wrapped in plastic. Roll out the dough and shape it as directed in your recipe for a second rise.
Set your oven to the lowest setting it will support, typically 200 degrees. Turn off the oven after the temperature hits 110. Close the oven door after placing the dough inside. You can tolerate a slight drop in temperature when you open the oven door (you want it to be between 75 and 85 degrees).
For the duration of the proving period specified by your recipe, keep the oven door closed. For instance, the first rise should go for 1-12 to 2 hours, or until the dough has doubled in size, and the second rise should take 30 minutes. Before baking, some recipes call for two or even three proofs. If required, repeat each step as many times as necessary.