This won't do much unless you can control temps to such an extent that you don't need to ventilate for a long time. The action of the yeast in creating co2 is much slower than the rising temp so what you will end up doing is evacuating most of your co2.

For co2 to work PROPERLY you need a SEALED ROOM, which means no intake or extraction fans and AIR CONDITIONING to control temps.

If you got your heart set on it don't use baker's yeast. It will die at very low levels of alcohol. Go to your local winemaking shop and get a yeast that will survive high levels of alcohol, I believe champagne yeast is the best. It's not expensive.