How to Check Rising Bread Dough

The dough for most bread recipes should be allowed to rise until about doubled in size. Many types of bread dough require one to two hours for the first rising, but the temperature of the dough and the quantity of yeast will affect the required time.

• The dough is ready when air bubbles have formed on the surface of the dough. An easy method to determine if the dough has risen sufficiently is to simply press on the dough with a finger. If the dough springs back quickly, it is an indication that the dough has not risen sufficiently, but if the indentation remains, the dough has properly risen.
• When the dough has risen fully, it needs to be deflated. This is accomplished by punching the dough in the bowl. Punching is necessary because the carbon dioxide gas that has formed in the dough during fermentation requires redistribution. The yeast also becomes revived to continue the rising process.
• After punching the dough, it should be turned out onto a floured work surface and kneaded for one or two minutes.

See Rising and Punching in our Bread Preparation Guide for more detailed instructions.