The Second Rising

After shaping, yeast dough is left to rise again so it almost doubles in bulk, becoming plump and puffy. The rising can take place on the work surface or on a greased baking sheet. For a crisp bottom crust, the surface may be dusted with cornmeal. If pans are used, they should be filled almost to the brim, so that the dough puffs in the oven to form a crust. This second rising can be achieved at a slightly higher temperature, around 90°F/32°C. Drafts must be avoided during rising, but often the bread cannot be covered as a cloth would stick to it. The yeast works faster in the second rising, requiring about half the time of the first.