We’ve had reasonable success putting dough in a covered bowl/container, then placing in full sun either on a table or a floor. You’ll have to move it periodically to keep it in the sun (and possibly from room to room), but works rather well, perhaps because our windows are terrible and allow a lot of heat to generate. Of course this demands a sunny day, not always available in winter! Our heating is forced air, so when sun decides to go into hiding we move our dough over one of the air vents - ours are in the floor, not the walls. Incidentally the strongest airflow is in our 2nd floor bathroom, so keeping the door closed during the rise (especially handy on completely overcast days) keeps the temperature fairly constant despite the on/off cycles. The stronger airflow/second floor also means that the bathroom gets warmer than the thermostat settings, easily in the 75 degree range despite being set in the upper 60’s. Bonus that we can generate humidity as needed!

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