In the previous post, I noted that the light could heat the oven up to about 75, which was great for the sourdough starter to do its thing. My new oven (alluded to in the other post) has a bread proof setting, but the traceable thermometer revealed that it heats the interior up to 100-110. That seemed like too much of a good thing, but I have gotten reasonably good results sticking the hours-old but little-risen dough into the oven for 3-4 hours at those temps, then baking. I didn't think it'd work to leave the dough in there all day or longer: during the summer, when the house is around 80, it can go wild in a few hours, leading to over-risen dough and under-risen bread.
As you might expect, I eventually forgot about the dough--I had the sourdough starter in the oven on proof so it could get good and bubbling after being fed--then I put the dough in and forgot to turn the oven off. So it got about 6-8 hours at 100+.
It definitely rose a lot but didn't overflow or anything. It made a pretty good loaf (apologies for the sideways picture; for some reason I can't get that one to rotate).
I'm still working through the issues--a subsequent loaf definitely showed signs of overly-aggressive rise (see below).
Even with that, for now this seems to be working okay, though I'm sticking to the practice of letting it s l o w l y ferment at room temperature overnight, then sticking it in the oven for the final rise.
