I use my over-the-stove microwave as a proofing enclosure. I put the goods inside and turn on the light that illuminates the stovetop. The light keeps the oven gently warm. To get the inside nicely warm initially, I sometimes heat a container of water it to a boil That could enable a countertop microwave, too. It's a LOT easier than transporting a hot pan of water to a stove oven and holds a good temperature longer.
I've sold my cast iron dutch oven combo in favor of a pizza stone with large stainless steel bowl for a cover. I find many advantages. I don't get the over browned bottom crust that used to drive me nuts. I have had no burned hands or fingers since making the change. Getting the loaf in the oven is a lot easier. I flip it onto a paddle, dock the loaf, slide it onto the preheated stone, cover it with the NOT-preheated bowl, and start the timer. When it's time to uncover, a pair of pliers helps grip the lip of the bowl.
I now use a simple serrated steak knife for the docking. Counterintuitively, it seems to tear less and cut cleaner than the razor knife lame approach.