My mother used to put the dough in a warm place. When I tried making bread I did the same. The bread was always disappointing, having a taste and texture more like "baked dough" than something I'd consider worth eating.

I discovered later that the length of time it spends rising matters. Room temperature (15-19 degrees Celsius) is optimal and will take a couple of hours for the first rise and less than an hour for the second. It is of course necessary to keep the dough away from any drafts. I keep it wrapped in a blanket or towel.

35 degrees Celsius is far too warm and won't give it enough time to develop the flavour and texture of good bread.