Once you shape the loaf, prevent the dough from drying out during the second rise by covering it with a clean, lint-free towel. Grease is not needed because this proofing time is typically just 30 minutes or so.
If dough is to have a second proofing, it must be folded using one package fold or two business-letter folds after it's been punched down. To make a package fold, stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top.
For best results, we want a non-porous, tight-fitting cover that will keep the dough from becoming too cool or developing a skin. And a towel doesn't cut it: The porous material allows heat to escape, causing the dough to lose temperature.
Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used.
The goal is to keep the surface of the bread from drying out. A wet towel works fine but plastic wrap is cheaper and easier than constantly cleaning wet towels.
Generally speaking, yes, you need to cover the dough while it's rising. Covering the dough will create a warm moist atmosphere for the dough to rise nicely in. If it's cold or dry the dough won't rise as well as it should.
The second rise is shorter than the primary fermentation after the bread loaf has been shaped and panned; usually taking only about half the time of the first rise at room temperature, or shorter for smaller loaves and rolls.
Can you knead the dough after the second rise? Yes, you can. Just do it lightly if you want to keep the gas on the dough, which gives bread big holes. Also, do it short since you don't have to develop more glutens.
The dough rises quickly and has a more significant rise in the oven (oven spring). And if you don't want to knead your bread all that much, you can still make decent bread with a single rise. Just expect a few air bubbles around the crust area to remain after baking.
Cover your rolls and bread with sprayed plastic wrap while thawing and rising. Covering prevents dough from drying out. Spraying prevents dough from sticking to the plastic wrap.
Stainless steel and wood make great choices. Plastic will do the job as long as it's thick enough. Glass and ceramic can work too, but make sure it's thick enough to take a beating.
Make sure that it has a lid, to prevent a tough skin from forming on your dough. Make sure that lid is not airtight, you want the gases from the yeast to escape or you will get a crazy alcohol smell building up in your bucket. If you have airtight seals on your bucket, just leave them ajar and it will be just fine!
Keep the dough closed for the duration of the proofing time according to your recipe. For example: 1-½ to 2 hours or until the dough has doubled in size for the first rise and 30 minutes for the second rise. Some recipes require two or even three proofs before baking.
Baking temperature
Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.
What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.
For a fluffy bread texture, the key is to let the bread rise long enough. Now, you may be wondering “how long does it take for bread to rise?” The short answer is that it depends on the temperature of your kitchen. For bread to rise, yeast must be activated, and yeast is very sensitive to temperature.
If you let the dough rise for too long, the taste and texture of the finished bread suffers. Because the dough is fermenting during both rises, if the process goes on for too long, the finished loaf of bread can have a sour, unpleasant taste.
Rising: Most bread recipes call for letting the dough rise twice. If you prefer (or need - i.e., pizza) a dough that will have larger bubbles after it is baked, let it rise just once but to somewhat more than double in bulk. If you want a very fine textured product, let it rise three times, e.g., brioche.
If your bread is not rising for your second proving, when it's usually in its final shape (either bread basket or bread baking tin), it could be because it's not shaped tightly enough. The gluten in the dough needs a certain pressure to rise well and tightening the loaf is one way of making sure your bread rises well.
Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you'll get a better rise. You can also run the bowl you're using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.
Lightly flour your index finger and press it gently into the dough, about to the bed of your fingernail. If the indentation remains and doesn't spring back/fill in, then the bread is well risen and ready for the oven.
Allowing the bread dough to rise for too long can ruin the texture and the taste of the bread. Both of these things are important when you want your bread to turn out right. The dough ferments as it continues to rise. If this process goes on for too long, you could wind up with bread that has a sour taste.