Teacher:Given a passage and a query based on the passage, generate an unambiguous, concise and simple answer to the query from information in the passage. Note that the answer may not be present in exact form.
Teacher: Now, understand the problem? Solve this instance: But this is a very general rule as it depends on the amount of yeast the recipe calls for and the temperatures at which you let the dough rise. Reply Are you channeling your best self with this comment? Wait for the dough to double in size, about an hour to an hour and a half. Test it for doneness by using 2 fingers to poke the ball. If the indentation sticks, the dough is ready. Step 3 Punch it down Punch the dough down: Use your hands to push all of the air out of the dough Doughs for a regular size loaf usually take about 2 hours at room temp for the first rising, and 1 to 2 hours for the second rising after shaping. But this is a very general rule as it depends on the amount of yeast the recipe calls for and the temperatures at which you let the dough rise. . Reply. If you have a high hydration dough you can first dip your finger in a little bit of flour to prevent sticking. 1 If the hole disappears completely: under-proofed. 2 If the hole dent pops half way back out: proofing is just right. 3 If the hole stays entirely dented in: over-proofed. Making challah bread today... How long does the dough take to rise to double in size? Step 4 Allow a second proof Sprinkle flour over your work surface and gently knead the dough. Then shape it and place it on a baking sheet, letting it rise again until it nearly doubles in size again. It won't take as long the second time, and the dough may not fully double in size. Step 5 Bake the dough Bake your dough following your recipe instructions. You'll know it's done when the crust is golden brown and, when you tap on it, the tap sounds hollow. A height of 12.5cm gives about 4088cm of volume which is about 4 liters of dough. The increase of 2.5cm is hard to notice and you will not perceive this as the dough having 'doubled in size'. After this whole rant I still do not have the answer to what recipes writers mean with 'wait until double in size'. Do they mean double in volume, double in height, they probably mean something like 'wait until the dough has increased until you think it is enough'. Comments. 1 I have an engineers approach and I have assumed double in volume is what was ment. So I have always judged the increase by eye and the poke test but unlike your more scientific approach waited for the indentation to stay. 2 Hi Ed, For my calculations I start with an imaginary boule of dough with a height of 10cm. This gives us a boule of dough with the volume of 2093cm which is a little over 2 liters of dough. When you take a boule with a height of 20cm this equals about 16745cm which is about 16 liters of dough! So a doubling in diameter equals 8 times the growth in actual volume. Comments. 1 I have an engineers approach and I have assumed double in volume is what was ment. 2 Hi Ed, 3 I'm sure it must mean volume. 4 Thank you for this post. 5 At the moment I have just started a sourdough Italian style, Pasta madre, and I have become member of a facebook group "Pasta madre". Query: how long does it take for dough to double in size
Student:
It takes about an hour to an hour and a half for dough to double in size.