Rising is perhaps the most important stage of the bread-making process. It’s the step that sets bread-making apart from other forms of baking the stage where yeast works its magic and causes the dough to rise. Unless you’re making bread quickly the quality of your baked goods depends on successfully rising your dough. Otherwise you’ll end up with a dense stiff loaf. For many the most intimidating aspect of rising is the time — bread usually takes a few hours to rise properly — but this is actually the easy part. It’s the preparation for rising that really tests a baker’s skills.
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Are bread rising baskets worth buying?
The biggest problems that prevent bread from rising are kneading mistakes and not letting the dough rise in the right environment. Yeast activity is highest when the dough is kept between 72 and 78 degrees Fahrenheit according to baker and author Martin Philip (via the King Arthur Baking Company ). If the room temperature in your kitchen is in that range you can probably just let the bread rise in a covered bowl on the counter. If your kitchen isn't in that Goldilocks zone however your best bet is to let it rise in your oven. (Just make sure you don't turn the oven on.)
It may seem strange to let bread rise in the oven. When the oven is off it’s not much warmer than the rest of your kitchen right? But when you turn the oven on even on the lowest possible setting (which for most ovens is 170 degrees Fahrenheit) it gets way too hot and the dough starts to cook. The secret is in your oven’s light bulb. Believe it or not those little light bulbs can make your oven go as high as 75 to 100 degrees Fahrenheit. To test if your oven is suitable for rising bread stick an oven thermometer in it and turn the light on. Check the temperature after half an hour and if it’s within the optimal range you know it’s ready to rise.
If your oven light isn’t getting hot enough there is another option. Place a baking dish on the bottom rack of your oven and place your bread on the middle or top rack. Then fill the baking dish with boiling water and close the oven. The boiling water will generate steam that will gently heat the oven. For either process it’s best to keep your bread in a bowl covered with an airtight lid or plastic wrap. Many recipes call for covering the bowl with a towel but this can trap air inside causing the dough to lose moisture and form a skin.
