How Long Does It Take Dough To Rise (2024)

FAQs

How Long Does It Take Dough To Rise? ›

The secret of successful rising

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.

If your dough is kept at around 80°F, it should take between 1 and 1½ hours to rise double in volume. To determine whether the dough is risen enough, I use the technique shown in my regular pizza dough and quick pizza dough videos, that is also demonstrated in the picture at the top.

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.

Everything's coming together when you discover that your bread dough just isn't rising. Fortunately, this is a problem that's relatively easy to diagnose and solve. If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.

The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.

Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

These dry patches won't stretch during rising to develop an elastic dough, resulting in a dense, squat loaf – not something you want! For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something.

Can I let dough rise in the oven? ›

The moist, warm environment makes dough rise faster than simply letting it sit on the counter. The humidity inside the oven will keep the dough from drying out while rising. You don't need to cover the bowl with plastic wrap or a kitchen towel.

How Warm Should Dough Be to Rise? The warmer a sourdough bread dough, the faster it will ferment and rise. A dough should be warm enough to encourage lively fermentation and flavor creation but not be so warm that it quickly overproofs.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up.

Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.

It helps to keep the dough at room temperature for the first few hours so that the yeast has time to work before you cool it down. I tend to let my sourdough rise for the first time at room temperature, shape it, leave it at room temperature for about an hour and then pop in the fridge overnight.

Rising the dough in a turned-off oven with a pot of hot water will ensure an even distribution of mild heat without damaging the dough.