Slow down rising bread dough by placing it in a glass bowl, covering with plastic wrap, and refrigerate for 8 to 10 hours.
Place rising bread dough in an area where the temperature ranges from 75 to 80 degrees F will result in the dough rising at a quicker rate.
A cooler temperature will cause the dough to rise more slowly, but the flavor and texture of the bread often improves.
For most types of bread, the dough should be allowed to rise until about doubled in size.
To determine if the dough has risen sufficiently, simply press on the dough with a finger. If it springs back quickly, the bread needs more rising time, but if the indentation remains, the dough has properly risen.