Proofing Bread in Cold Weather

As I have noted elsewhere, in the winter I keep the house a little cooler than in the summer.  This slows down the process of dough rising.  I've read in various places that putting the dough in the oven and leaving the light on can help; recently I have decided to try it.

I have a couple of traceable thermometers and put one in with the dough.  It takes a while, but the inside did eventually warm to about 75 degrees.  That's plenty warm enough.  This is how the dough looked after about 12 hours:

Although it rose a lot, I still got good results in the oven:

Interestingly, I have another oven that has a 'bread proofing' setting.  I don't know how hot that gets it but it can't be too much...at any rate, it seems that it's unnecessary.  It's also possible to buy bread proofers, which might work well if time is a factor.  I'm usually looking at a 10-12 hour period, however, since I bake no-knead bread, so just the heat from the incandescent appliance light works well enough.