For a more sour and developed flavor, temperature ranges that are either above 82F (28C) or below 50F (10C) are ideal, depending on which sour notes you prefer, and how long you want to ferment for. Allowing dough to rise before baking is an essential step in achieving soft, fluffy bread that’s as good as you would get from the bakery. To make dough rise faster, start by preheating your oven at the lowest temperature setting for 2 minutes. If your bowl is deep enough, use cling film. Heat. Water that is 110 to 115 degrees mixed with cooler flour is intended to create a dough temperature close to this 78 degrees. One averages 70 to 80 ℉ (in a closet where my hot water heater lives) and the other averages 40 ℉ (my fridge). Once you are comfortable with the basic process of mix, knead, rise, shape, and bake, your experimentation with the process can begin. But there’s a crucial facet of baking that can help us bakers increase consistency that isn’t always immediately apparent: the importance of dough temperature in baking. It still rises but not near as fast as it would if my house was warmer. Good question! If there’s no significant change, preheat the water and repeat the process. Give it another 10 to 15 minutes. I like to use two places in my home for fermenting bread dough. With the microwave switched off, allow the dough to rise for 45 minutes. During rising, the yeast ferments (eats) the sugar and develops the dough.

If you let the bread continue to rise, it will collapse. Place the dough in the center of the oven. Bread Dough Rising . Then, turn off the oven and place the dish filled with water inside of it while you prepare the dough. In moister dough, warmer ambient temperature speeds up the process. Sourdough tends to ferment best within a temperature range of 75F – 82F (25C – 28C), as this is the temperature that yeasts work well at. But, even it is more than recommended to let bread dough rise, the duration of the process will influence your final product. Sourdough tends to ferment best within a temperature range of 75F – 82F (25C – 28C), as this is the temperature that yeasts work well at. I’ve rounded up my best tips to help you ensure your dough rises EVERY time! Whether you’re making bread, pizza or something else, never have flat dough … If you want light, fluffy bread, the dough should rise until it is puffy. Hello Cindy, No worries, you just need to use the fridge to slow things down.

The only problem I have faced is getting my bread dough to rise in my cold house.