Bought a $45 proofing box after fighting with my oven for 2 years, finally understand the hype

My kitchen stays at 64 degrees in the winter so my dough was taking 6 hours to rise and coming out dense, and I figured a proofing box was just another gadget, but after three loaves in a row with perfect crumb and a 50 minute bulk ferment at 78 degrees I'm wondering if anyone else has a trick for keeping dough warm without buying extra gear?

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