[DanielCoffey]

If you make bread very regularly and are prepared to spend a little money, it is possibly to buy a Proofing Box that has a thermostat and can be maintained at anything between about 21C and 49C. I use mine for bread at 27C and yogurt at 41C. It also contains a small tray for a little water to maintain a bit of humidity so the top of the loaf doesn't dry while rising.

Have a look for "bread proofer". Some are even folding so they can collapse when not in use.

[WeavingGryphon]

I'll look into them. I didn't know they were a thing. thank you for alerting me.
We tried the cooking on a bootstrap slow cooker bread cooking on a bootstrap slow cooker bread, prove it in the 3.5L one and cook it in there on high over 3 hours. The part yeasted, part rye sourdough country loaf worked well and we're trying wheaten bread now.

Here's a picture of what happened to the loaf in my oven (sourdough, cooked beside the Matthews loaf). It looked like Nessie, low at the back, hump rising to a head hanging over the side.

[WeavingGryphon]

Sounding better, but are you slow Cingular the, still warm?

Did your post get attacked by your spell checker?

Sorry I’ve got no idea what happened or what I was trying to say lol

I wondered in my twisted mind if it was " are you slicing them while still warm?"

Mum you’re a genius, that was it 

Just spotted this. Yes we did cut and eat it while burning hot and it was delicious.

Because I can't just behave myself, we're experimenting with keeping the bills down and cooking it in the slow cooker for almost 3 hours. First bread, a partial sourdough worked perfectly. Second sunk a bit in the middle but had loads of bubbles. I'd add pictures, but we ate it. It wasn't like picture one.

Modify. Actually I found one, top was a bit squishy (picture is upside down) and it wasn't quite as nice as oven cooked. But still yummy.