Rising the Dough/Rise 1 and Rise 2

Rising, also known as proofing, is a period of rest that allows the gluten to become smooth and elastic through a process of fermentation. During this stage, an amazing transformation takes place—a firm, heavy dough ball changes into a puffy mass that increases in size. To carry out this step, bakers working by hand would grease their dough and its bowl at this point, cover it loosely with plastic wrap or with a damp cloth, set it in a warm place, and leave it alone to rest. The nonstick coating of the bread pan eliminates the need for greasing, and the closed, warm environment keeps the surface of the dough from drying out.