Proof dough until doubled (about 1 hour in a warm spot)
Cover and proof the dough in a warm place for about 1 hour, aiming for at least doubling in size.
After shaping and oiling, cover the bowl and place it in a warm spot. The stated first proof is about 1 hour, and the dough should have at least doubled in size before proceeding.
The short version
- Cover the dough while proofing
- Use ‘doubled in size’ as the readiness cue
- Time given: ~1 hour in a warm spot
Why it works
Fermentation produces gas that expands the dough; using volume increase as the cue is more reliable than time alone.
Put it to use
Learn next
Make a 2-ingredient high-protein flatbread dough with self-raising flour and Greek yogurt
Mix equal weights of self-raising flour and 0% Greek yogurt, knead briefly into a dough, then roll out for quick pan-cooked flatbreads.
Make a quick dough with self-raising flour and Greek yogurt
Combine self-raising flour and Greek yogurt, then knead briefly to form a workable dough for quick baked bites.
Make a quick 2-ingredient pizza dough with self-raising flour and Greek yogurt
Mix equal weights of self-raising flour and Greek yogurt with a pinch of salt to form a fast pizza base dough.
Let yeast dough rise in a warm place until very puffy
Proof yeast dough in warmth and wait for a strong rise before baking.