Rising in cooler -- why didn't I think of this long ago?
Maybe this is a well-known trick but I'm still patting myself on the back for thinking it up recently, and I want to make sure you all know about it:
Let your dough rise in an insulated cooler! I have a small soft-sided one that works great, but any small cooler would work. The yeast generates heat as it eats and multiplies, and the cooler holds it in, keeping the dough nice and cozy (but not so warm that it speeds up the action to the detriment of the flavor, as happens when you put it into a warm oven). I used to wrap towels around the bowl, but the cooler is easier and more efficient. Do not stick dough that you've just removed from the fridge into the cooler, though, or you'll just be keeping it cold. Wait until it warms to room temp and then place it in the cooler. Happy baking! bluesbread