Can I use my dehydrator to raise bread?
Sounds like it's working for you. As long as the dough doesn't form a skin, inhibiting rising, then looks like it ain't drying out.

Very even heating too, I imagine; that's critical: with the hot and cold patches of some big ovens, uneven fermentation and rising could ruin a loaf especially the final proofing. Cracks in the sides of the crust can be blamed on this.