The fan is your skin culprit. Moving air dries the dough surface, and that dry skin bakes into a pale, sometimes cracked crust that also restricts the rise.
Second proof is always COVERED - cling film (lightly oiled so it doesn't stick to risen dough) or a damp cloth - in a warm STILL spot. Inside the switched-off oven is the classic fan-proof location. Warmth sets the pace: at 27-35°C, shaped doughs typically double in 1-2.5 hours depending on size and season, so same-day baking is comfortably on.
Bake soon after the dough passes the checks - doubled, jiggles when nudged, slow spring-back on a gentle dent. Covered, still, warm, watched. The fan can have the kitchen back after the loaves are in the oven :)
