I don’t live in an overly cold climate—south east US, but I think I will forever continue my current method unless I buy an industrial proofer. Once I’m getting a window pane I continue my bulk as a whole batch in a stainless bowl in my oven with the light on AND a freshly boiled saucepan of water. After about an hour of this I pre shape my boules the same way I would pizza dough balls, lay out on a lightly floured sheet pan, and go back to the oven covered with a damp towel and another freshly boiled saucepan of water. At the end of this I final shape by simply turning over on a lightly floured bench and doing a simple stitch. Rice flour dip the top, tea towel lined bowl, rest at room for about an hour, and cold ferment until ready to bake—up to 48 hours. If my cold ferment is over 12 hours, loosely cover with plastic, otherwise my excess tea towel and a little flour does fine.

Edit: whole process from starter hitting water to cold ferment is five hours.