Yeh I ussually let mine rise in one of my larger C/O's in a bowl set back 3-4 feet from the fire.
I know what you mean with the 2hr prep time, it takes a bit of planning at times.

one thing I learned was on the first proving (after the yeast has kicked in & been kneeded to buggery & back) I only let it go for about 30 Mins (catch it while it is still rising) before a short kneed & into the loaf tin.

This I think leaves the yeast in its prime to do a massive rise ready to be cooked.

I have found that the first kneed is important too, this is when we get all the gluten molecules to bind together & become "ellastic" I dont scrimp on this one, usually ending up in a lather of sweat after kneeding hard for at least 15 Mins.

am I starting to sound like a bit of a fanatic??......... I am!......Na it's good sharing ideas.

Mick.

p.s in the photo below there are some vege's & a potato bake lurking some where as well!