Second Proving or Rising

After shaping your loaf the dough should be allowed to prove or rise for a second time. It needs to be covered to prevent the dough from drying out, either with a clean dish towel or a sheet of thin plastic. An opened-out freezer bag is useful for covering baking sheets; loaves in tins (pans) can be loosely covered with cling film (plastic wrap) or a clean disposable shower cap. Shaped dough should be allowed to get to 85–90 per cent increased in size, which is why it’s referred to in recipes as ’almost doubled in size’. The heat from the oven gives some final oomph and makes the dough rise upwards in a last satisfying burst. The second proving is quicker than the first rise and (for regular doughs) should take 30–60 minutes. Getting this second rise is an important stage. Take care not to over-prove your dough or the loaf may collapse on baking. Under-proving can cause the top crust to balloon up and away from the bread leaving you with a gaping hole when sliced.