Ah, yes, warmth. I have learned the hard way that the sweet bread recipe that calls for room temperature eggs really means it. However, last month I foolishly used flour fresh out of refrigerator storage, and was somewhat disappointed!
When I was growing up, we sometimes put dough on the basement stairs, right above the furnace and water heater. Later we switched to the pantry, which was approximately above the same heat sources, but better protected. Now I use one of my double ovens, either slightly pre-heated, or with the light on. Conversely, in the winter, refrigerated doughs used to do very well overnight in my laundry room, which was an unheated space.
It had not occurred to me that the surface could dry out, perhaps that's a factor in my mixed success with scoring loaves. Sounds like I should add a cup of boiling water in the oven. It's nice to learn something.
My sourdough starter lives in the refrigerator :-) but I take it out a day or two ahead of baking, feed and coddle it in those same ovens.

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