Gear

Just stumbled across an antique "dough box", which were large wooden boxes used for hand mixing and then proofing dough and they often had legs/were freestanding. I'm curious if anyone has ever used a wood box for the bulk portion of their sourdough proving process; my initial thoughts are that the wood could be really helpful in regulating a consistent temperature, as opposed to metal or plastic. Cons are obviously that it's a large unit, so it would only be useful for large batches (which works fine for my large batches for market), and it takes up space.