A standard loaf of bread will have a first rise (bulk fermentation) of 2 hours followed by a second rise of 1 ½ to 2 hours. Artisan bakers or those with cooler kitchens may find that it takes longer for the bread to double in size.
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.
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 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.
If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. 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.
You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature. One of Clara's favorite recipes to make with a cold ferment is Vermont Sourdough.
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. If you prefer sourdough with an open crumb, just knead the dough lightly.
Retarding is done during the second proof or rise. It is often done overnight when the dough is placed in the refrigerator, slowing the rise so it can be freshly baked in the morning, dividing up the labor and allowing you to have fresh bread at a chosen time.
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.
Proofing bread dough, sometimes called a dough's second rise, final fermentation, or proving dough, is the step after shaping the dough before it's baked in the oven.
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
The flavors also come as byproducts of fermentation. By not giving your dough long enough to rise, you will, unfortunately, make disappointing bread. Leaving it a little longer, it will be much tastier and better textured. I've included a fool-proof tip below on how to tell when it is fully risen and ready to bake.
The standard time dough can be left out for is 4 hours. But this can change depending on the ingredients used and the baking methods used.
Can I leave my bread to rise overnight? Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.
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.)
If the dough doesn't spring back when pressed with a finger, or tears when you pull it, it needs more kneading. If it springs back immediately when lightly pressed, and doesn't tear when you pull it, it's been kneaded enough and is ready to rise.
The dough will be easy to stretch, have an elastic-like feel and bounce back when touched. Overworking or over-kneading dough is quite common when using a stand mixer. Because stand mixers produce faster results, it's easy to overdo it. The overworked dough will often feel tight and tough.
Properly proofed dough will be much more consistent in structure, with a soft and fluffy interior, and larger, but more evenly dispersed air bubbles present in the crumb. Over proofed bread is likely to have a very open crumb structure, due to the development of excess CO2 during the proofing stage.