FAQs
Our answer
Where can I leave my dough to rise? ›
It's best to let your dough rise in a warm, draft-free spot that is between 80-90°F (26-32°C). This temperature range is ideal for yeast multiplication. When it's warm out, your kitchen counter is perfect.
Where should you place the dough to rise? ›
Atop a heating pad set to low. Wrap the heating pad in a heavy bath towel to prevent too much heat from “cooking” the bottom of the dough. Close to a heat source. Whether you have a woodstove, radiators, or baseboard heat, find a warm spot nearby.
Where can I put pizza dough to rise? ›
Cold temperatures won't kill yeast but just slows fermentation, so an airtight container or plastic wrapped dough in the fridge works well. Proofing for 24 hours is a good minimum, but the taste will develop for days to come. Around 2-3 days is the optimum before it starts deteriorating.
Where do you let dough rise in cold house? ›
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.
Where do you put unused dough? ›
Store the dough in the refrigerator to slow down the yeast activity and fermentation process.
Can I let dough rise on the counter? ›
Yes! If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period.
Is it okay to let dough rise in the sun? ›
Yes, you can put dough in the sun to rise. However, it's important to be mindful of potential issues such as bugs or overheating the dough. You may want to cover the dough with a clean towel or plastic wrap to protect it from insects and avoid leaving it in direct sunlight for too long.
Does dough have to rise in a bowl? ›
Bread recipes typically call for two rises: The first is the “bulk” rise when the dough rises in the bowl, while the second rise comes after the dough has been shaped, like when a sandwich dough proofs directly in the loaf pan.
Where do you store rising dough overnight? ›
When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. 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.
Where is the best place to rise dough? ›
A warm kitchen worktop, sunny windowsill or somewhere close to a radiator often works. You can also leave dough to rise in an oven but you do need to be very careful and also have an oven that can deal with lower temperatures. When you are mixing the dough preheat the oven to 50c (and no more than 60c).
Can I put dough in the oven to rise? ›
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.
Where do you store pizza dough to rise? ›
In my experience, the best way to store pizza dough depends on how long you plan to store it. For a couple of hours, you can keep it at room temperature in a large bowl by covering it with a plastic wrap. For longer periods, like a couple of days, keep the pizza dough in a refrigerator in an airtight sealed container.
What is it called when you leave the dough to let to rise? ›
Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.
What can I use instead of a proofing basket? ›
If you have a wok in your kitchen, you could use it to proof your bread in a pinch. It's certainly not ideal, but the rounded base will support your dough. It's a good idea to use a thin cotton tea towel or other cloth to line the wok and wick some of the moisture away from your dough.
Why shouldn't you leave dough to rise for too long? ›
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.
