Put the dough in the fridge straight after shaping, covered with oiled cling film. It will start to rise but slow down as the dough chills. In the morning, allow it to come back to room temperature and finish rising 45 minutes to one hour before baking as usual.
Now that we've talked about how you can get bread dough to rise faster, it's time to tackle the question at hand, "how long does it take bread to rise." Though this answer may vary, if you're cooking in a warm kitchen with a moist dough, your bread will likely rise in 45 minutes or less.
As a guide, for a kitchen where the temperature is 20C and you added yeast at 1% of the flour weight (eg 5g dried yeast in 500g flour), you should still leave your dough to rise for around an hour and a half to two hours after kneading it.
The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster. Do not turn on the microwave. Let the dough rise for around 30 to 45 minutes. Check on the dough after 30 minutes to see if it's finished.
If your kitchen and/or counter where you knead the dough is cool, the dough will cool down also (even if you used warm water to make it). If your dough is kept at around 80°F, it should take between 1 and 1½ hours to rise double in volume.
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. Have no fear, the "belly button" will rise and bake out just fine in the oven.
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.
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. Generally speaking, a warm, humid environment is best for rising bread.
The short answer is that it depends. Factors like the temperature of your kitchen and the freshness of your yeast, along with humidity and water temperature, can all affect the proofing time of your bread dough. In a toasty kitchen, your dough may proof in as little as an hour (or less!).
To put things simply, when you do not allow your bread to rise, it is going to be dense and less flavorful. it will be more akin to a cake than anything else, given that it will be just dough and not the plethora of air bubbles that make bread into the fluffy loaves that everyone knows and loves.
The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.
If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.
“While you have some wiggle room with the first rise, the second rise needs to be more accurate to get a nice full loaf,” Maggie explains. If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.
Proof Dough with a Heating Pad
If all else fails, you can use a heating pad to help give warmth to your dough. Place a folded towel over the heating pad and set the temperature to low. Place the covered glass bowl with the dough inside over the towel. Allow the dough to rise as the heating pad warms the bowl.
Yes. After the first rise, you can knead the dough lightly to remove some gas that causes air bubbles. This step is ideal if you want your dough to be flat and dense or if you want bread with a close crumb, like sourdough.
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place. Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off.
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.
Over-proofing happens when dough has proofed too long and the air bubbles have popped. You'll know your dough is over-proofed if, when poked, it never springs back. To rescue over-proofed dough, press down on the dough to remove the gas, then reshape and reproof. (This method won't work for sourdough bread.)
Once dough has risen to double its size, it must be pressed down or turned to prevent it from overproofing. If bread is allowed to rise to more than double its size, the gluten will stretch to the point of collapse and will no longer be able to hold the gas bubbles that provide necessary structure for the loaf.
PREP – Spray loaf pan with cooking spray. Place frozen dough in pan, and cover with sprayed plastic wrap to keep it from sticking to dough while rising. RISE – Let rise 4 to 7 hours, until dough is 1 inch above the top of the pan. Actual time depends on temperature of your kitchen.
Like fermenting your dough in a warm environment will help speed up the rising process, fermenting your dough in a cool environment will slow it down. When cooled, the yeast development slows down and allows for more gluten to be created. This results in improved dough structure and releases more flavor into the flour.
Bread rises because yeast eats sugar and burps carbon dioxide, which gets trapped by the bread's gluten. The more sugar your yeast eats, the more gas that gets formed, and the higher the bread rises!
Sugar acts as a liquefier. It absorbs water, weakens the gluten structure, and makes the dough looser. The dough expands more when baking achieving an airier and softer crumb.