letting the dough rise

[Walker]

I have never baked my own bread and am wondering a few things! When a recipe calls for letting the dough rise (about 85 degrees), where is the best place to do this and how long does it usually take. Thanks for the input!

[anna]

I can't remember where I learned this but I always put dough in large bowl (covered with damp towel) on top shelf in the oven and on bottom shelf underneath that, put a glass measuring glass) or bowl of hot tap water - it works great and keeps dough from drying out on top.

[Beth]

Another one I learned form a friend is to put the covered bowl in your microwave with the door ajar to keep the light on. The warmth from the light bulb will help the dough rise.

It is better to be a little cooler than too hot. Dough will rise even in the refrigerator (it just takes longer), but somewhere above 100, the yeast can start to die.

[This message has been edited by Beth (edited 07-25-2000).]

[Jen]

I don't know about the 85° part, because I don't think I've ever actually seen a temperature in a bread recipe! But I usually just cover it with a clean tea towel and put it in the oven (with the temperature off). That has always seemed to work fine.

Hope this helps!

[MrsReber]

There was a whole section on baking bread in CL not too long ago. I am bad with remembering the exact dates so I'm not sure what issue it was. Anyway, they recommended that you turn on your oven for about 10 seconds (literally) and then turn it off. Then place your dough in the oven and it should rise just fine. I have done this a few times. I have a propane range so I turn it on until I hear the gas come on, then after about 10-15 seconds I turn it off. I have another friend who puts her pizza dough in her waterbed and that seems to work for her! The recipes should tell you approximately how long it should take to rise. Good luck!

[lorilei]

A second for putting it in the oven -- that's always what I do (when I'm not using a bread machine).

I usually set my oven to "warm" -- when the indicator light goes off, I put the bread in and turn the oven completely off...

[JennyLiz]

If you're really enjoying your new baking bread hobby, I recommend buying an ABM (Automatic Bread Machine). Even very "serious" bread bakers have them!

These days ABMs have all the bells and whistles (i.e. dough setting, so you can shape it yourself) and the prices have come down significantly in the past few years.

Also, a good resource for bakers is www.KingArthurFlour.com. (http://www.KingArthurFlour.com.) They also publish The Baker's Catalog, with wonderful flours and other baking goodies. Good luck!

[This message has been edited by JennyLiz (edited 07-28-2000).]

[Anne]

Hi Walker. Looks like you have lots of good input on bread rising. I would like to point out another advantage of rising it in an oven - it keeps the dough out of drafts out as well as keeping it at a slightly warmer temperature.

[missbonnie]

I have always put the bowl of dough in the oven (off) and have a big pot of boiling water underneath. Its always worked for me.