The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you do not forget your money, but in appearance. It will look soft and bloated. When you touch the dough will be soft and your finger will leave an indentation when lightly pressed against the dough. If you are not ripe, the dough tends to spring back slowly. If you want light, fluffy bread, the dough must rise until puffy.

The more gas incorporated in the dough, the lighter will be. Of course, if the excess gas is captured in the mass can collapse. The trick is to be increased to arrive just at the edge and then baked. In most cases this means that the dough is double-or more-in volume. With an open bar at the foot, as the PAN can not support the bread, you can not let the bread rise as much. How long should it take? A lean, moist dough in a hot kitchen is likely to rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. The Yeast is very sensitive to temperature, even a few degrees less in the kitchen can extend the rise time significantly.

A change of 17 degrees to reduce the rise time in half. It does not hurt let dough rise slowly. The bread has increased slowly, has a different flavor of fast bands, an acid taste, hence the sour taste in the slow growth of the loaves. Bakers Cooling for professional use “delay” on the rise. You can use a cool place in the house or even a refrigerator to slow the rise. (The bread on the table Product Spotlight-New England Herb, was subjected to an open window on a cold day deliberately slow growth. Total rise time, first and second rising combined, was five hours.) Although flat breads are deliberately delayed to enhance the flavors, rich doughs or doughs with ample sweeteners or flavors that gain little from an increase up from the flavors and sugars tend to mask the natural flavors of the yeast.