Rising

When you set the dough to rise, be sure that the bowl is large enough. We like to use one that has had cup measurements indicated on the outside with a permanent ink marker. That way, if you put in 5 cups of dough, you can be sure that it has doubled in volume when it reaches the 10-cup mark. Ideally, dough should rise in a draft-free place at a constant temperature—preferably around 80 degrees. A higher temperature will speed up rising, but we prefer the flavor developed in the dough by a slower rise. At temperatures much lower than 80 degrees the dough will rise perfectly well; but it will take much longer.