During rising, the dough will go through a magical transformation. From the yeast's fermentation, it takes time to accumulate a volume of carbon dioxide gas during the risings, strong enough to stretch a bread dough and to hold it high. During this time the gluten, which is comprised of two different proteins, begins to repair and pull together, which also makes the product easier to work with. Yeast, a single-celled live organism, feeds on the starches in the flour and doubles in number. This allows it to absorb surface water, making the dough less sticky.
Dough rises best when the top has been rounded and smoothed.
The smoothness will come from proper kneading , while the roundness comes from rounding. A rough surface with breaks will allow the gases to escape and not achieve the proper fermentation. The dough should be risen in a well-oiled large, deep ceramic or glass bowl. Turn the dough, touching the sides, so it is covered with the grease. Or, spray the dough on all sides with vegetable oil, and then rub it against the inside of the bowl to grease it.