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RE: Warming refrigerated dough

Roxanne Rieske <rokzane@comcast.net>
Sun, 17 Oct 2004 09:18:32 -0600
v104.n046.5
Well ideally, to start rising, bread dough should be somewhere around 72-76 
F for a slow, all day rise. You can find out the temperature of the dough 
by sticking a thermometer into the middle of the dough. Make sure you keep 
the dough moist and covered at all times or else it'll have trouble rising 
(it may not rise at all or burst out the seams or rise unevenly).

After that, it's really hard to say how long any particular dough will take 
to rise...It largely depends on the environment: humidity, temperature of 
the room, draftiness, etc. Each dough can be really different on any given 
day. That's why you see "rise till double" all the time :). Cause nobody 
can tell you how long it'll actually take. I can say that once a dough has 
reached the ideal temperature for rising, it can possibly take anywhere 
from 2 1/2 to 4 hours after that...

Roxanne Rieske (Rokzane)
rokzane@comcast.net
www.rokzane.bravejournal.com