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To "proof" bread, you need an enclosed area to put it. It needs to have a constant temperature and some humidity so it doesn't crust over and dry out before it has risen to its correct height. If it gets crusty then it cannot rise any more.
I worked in a small bakery about 35 years ago and we had just a large metal box, about the size a free standing shower would be. (that might even work.) We had a small burner in the bottom of it and kept a 3lb. coffee can filled with water on the burner. The bread was placed on shelves above that. The inside temperature needs to be kept at around 90 degrees F.

When I bake small amounts of bread at home, I put the bread on a heating pad (which I bought special for this purpose) and turn the pad on med. I then cover the dough with a damp tea towel (like an old cloth flour sack, not a terry towel.)

en.wikipedia.org/wiki/Proofing_(baking _technique).That shoud answerytour guestion!!!!!!!

For small amount you can place it on a lightly floured counter, wet your hand and moisten the top and sides with it, then cover it with saran wrap.

                                        OR

Place the just mixed dough on a counter lightly cover with flour, and then take a very lightly dampened kitchen towel and cover it.

For either method mentioned above, you need to keep it away from cold drafts, and in a room that is comfortably warm. The trick is to keep it warm and moist while the yeast works to make it expand.

When it has expanded by 35-50%, it is ready to be put in a greased bread pan. It wil also rise a little in the bread pan, and while baking to give you that rounded top.