Hi Lindsey, as you can see from the comments here, many folks do rely on their oven with the light on for dough-rising purposes. However, over time the heat in the oven can creep up to 100°F or higher, so it's helpful to have a thermometer in there as well. This is because for most breads an ideal dough temperature is between 75-78°F, and 100°F is definitely too warm. I would also be very reluctant to use this method when proofing bread for an overnight bulk ferment, since in most cases an overnight ferment would require a much cooler environment (70-72°F). 

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