Great information and you are absolutely right! In the South, I keep my house at 67 in winter (I grew up in VT so I just put on a sweater) and the a/c is humming around 74 in summer. Letting the dough rise in the oven with the oven light on does the trick! I watched some Paul Hollywood (of Great British Bakeoff fame) videos on bread baking and he said the long slow rise develops the flavor but I find that my VT Honey Whole Wheat Oatmeal bread usually needs 1.5-2 hrs for first rise and at least the same for the second so isn't that considered slow enough?

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