I occasionally make a sweetie bread dough as part of making Hungarian Pull Apart Cake, known locally in Central PA as Monkey Bread, with an old family recipe. I never make bread by hand other than this, so I'm very inexperienced with risen dough.
The recipe calls for the first rise to be in the very large Tupperware bowl my mom inlaw gave me as a gift, specifically for the recipe. You put the lid on tight but do not burp it. The dough starts out less than half filling the bowI. I often have difficulty getting a good rise and knowing when the rise is doubled because MIL says not to check under the lid, keep it warm (tricky in my 1890s farmhouse) for "several hours or overnight". I saw your use of a plastic shower cap or bowl cover...Thoughts?

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