Until doubled in size

"Until doubled in size" tells you how long to let a yeast dough rise: until its volume is twice what it was when you put it in the bowl. It is the usual sign that the first rise, called bulk fermentation, is done. The time a recipe gives, often 1 to 2 hours, is only a guide. The dough decides.

How to do it

1. Put the dough in a straight-sided container if you have one. It makes the rise much easier to judge than a round bowl.
2. Mark the starting level on the side with tape or a marker.
3. Cover it so it does not dry out.
4. Leave it in a warm place, about 24 to 27°C (75 to 80°F).
5. Check it from about halfway through the time given.

How to tell it is done

• The top of the dough has reached twice the height of your mark, in a container with straight sides.
• The dough looks puffy and domed, with bubbles on the surface and sides.
• Press a floured finger into it about 2 cm (1 inch). If the hole stays and fills back only slowly, it is ready. If it springs back fast, give it more time.

Why it works

Yeast eats sugars in the flour and makes carbon dioxide. The gas is trapped in the gluten and inflates the dough. Doubling is roughly the point where there is plenty of gas and flavor but the gluten is still strong enough to hold its shape after you punch it down and shape it.

Common mistakes

• Trusting the clock. A cool kitchen at 20°C (68°F) can take twice as long as a warm one.
• Judging in a wide, sloped bowl. Dough spreads sideways, so it looks smaller than it is.
• Letting it go far past double. It can over-ferment, smell boozy and collapse.
• Putting it somewhere hot, like on a radiator. It rises fast but tastes flat and may get too slack.

In recipes

"Let rise until doubled, about 1 hour" is typical. Sourdough recipes often ask for less, such as "until risen by 50 percent", because the dough is more acidic and weaker. The second rise after shaping is the proof, and it is often judged by the poke test instead.