the truth is you really dont need a proof box unless you are producing
professional yeilds of products. If you can keep your enviorment from 70-90
degrees your dough should proof perfect seeing yeast ferments best at this temp
(optimal is 80) for smaller batches you could simply find a spot near your
oven, and after you have scaled, mixed, let it ferment in mixing bowl once.
pounched the dough down, portion it, round it, let it bench then shape into the
style of bread or roll you like, turn your oven on and prop the door open. the
heat will come out of the oven and make the spots closer to it the perfect
proofing temp. this way your oven is already heated to the temp you want to
bake at because the faster it can go from proofing to baking the better. to
obtain the moisture you usually get out of the proof box and to keep your dough
from drying out you can use a very light weith cloth that is barely damp( dont
want soggy bread) and drape it over the rolls. this may take longer when your
proofing tough lean doughs with alot of gluten in them but will save you from
haveing to fork up the extra cash to buy a professionally made proof box. ps. i
like your solution to the problem also, very creative