Temperature controls the pace
Yeast works well in a mild, draught-free place. Lukewarm is enough; very hot liquid can damage yeast. A cooler rise takes longer but can build more flavour.
Use the poke test
Press a floured finger gently into the dough. If it springs back at once it needs more time. If the dent partly remains, it is usually ready.
- Cover dough so it does not dry out.
- Mark the starting level on the bowl.
- Do not keep adding flour to lightly sticky dough.
Recognise over-proofing
Dough that turns slack, smells strongly alcoholic and barely springs back may have gone too far. Reshape gently and shorten the final proof.