I love that our oven has a bread proofing setting. The convection half of the oven basically sits at 78-80 degrees (there's also a rapid proof cycle that I expect runs closer to 100 degrees, but we stick to the standard one). Solves a world of problems to be able to park the dough there for the bulk fermentation, for the proofing, and for the final rise. Also cool enough that we can toss plastic bowls, rattan proofing baskets, etc., in there without fire or melting risks.

Now, if only we had a steam injection oven, we'd be coming hardcore! As it is, I usually mist the oven repeatedly with water to keep the steam levels high, and of course use a Dutch oven with lid for the initial 20 minutes or so of baking to hold in steam.