If you’ve wondered how to make the dough rise faster, you’re not the only one. Almost everyone who’s tried to make homemade bread has had the same question.
When baking, allowing the dough to rise, or proofing, is a very important step. Proofing can take up to one hour or more which is why people look for ways to shorten the rise time.
Proofing is not necessary for every baking process. When making flatbread, the dough doesn’t require proofing, whereas a loaf of bread does. In this article, we will talk about how to make dough rise faster with five easy methods.
How To Make Dough Rise Faster
For bread dough to rise faster, you must create a warm and humid environment. Doing this can reduce the proofing time from 60-90 minutes to 30-45 minutes. These methods will provide that optimal environment.
Damp Towel Method
This method of making the dough rise faster is easy and wouldn’t take much time. So if you need to preheat your oven, do that while the dough rises.
This method uses a damp towel and works very well. The towel traps humidity which allows the dough to rise faster. Also, the high humidity level prevents the bread from becoming crusty after it has been baked.
Get a kitchen towel and wet it with lukewarm water. The towel should not be dripping water, so you might need to wring it. Once every part of the towel is wet, move on to the next step.
Ensure the moist towel is big enough to cover the entire bowl. If not, use more than one towel. Place the damp kitchen towel on top of the bowl. The towel should wrap the sides and hang over whatever size container you are using.
Take the dough and place it on a warm place near the oven. Please do not put it inside the oven.
After about thirty minutes, the dough should have risen. If it hasn’t risen, cover the dough again, and wait for another 20 minutes. Be careful not to move the bowl around while the dough is rising.
- Involves easy steps
- Provides the dough with moisture
- Prevents the top part of the dough from drying
- Might need to repeat steps
The microwave method is one of the most common in households, and if you haven’t tried it yet, you need to.
Placing the dough in a microwave will allow it to trap humidity which will make it fluffy and rise. Be careful when using this method because you don’t want a situation where the microwave is too hot. Follow these steps to see how to use this method.
Measure a cup of water. Place it in the microwave.
Heat the measuring cup in the microwave for about two minutes.
Transfer the dough to a glass bowl, cover it with plastic wrap (optional), then place it in the microwave.
Wait for the dough to rise for about 30 minutes before taking it out of the microwave.
- Easy to do
- Creates a warm environment
- Prevents your bread from being dry and having a crust
- Only works if you’re rising a small amount of dough
Warm Over Method
This is perhaps one of the most popular methods, especially for those with an oven with a proof setting. If you don’t have that setting, don’t worry, you can still use the warm oven method. Follow these steps
Turn on the proofing setting on your oven. Keep the light on for additional warmth.
Place the dough in the oven, then cover the door. Please do not open the oven door unnecessarily or you will cause it to lose heat.
Take the dough out after a few minutes. Keep in mind that proofing with your oven will take less time.
First, you need to preheat your oven to the lowest temperature. Set a timer for two minutes. Doing this will allow the oven to warm enough to give the dough enough humidity.
Boil a cup of water (or a pot of water) on the stove.
When the water is boiled, and the oven timer is up, turn off the oven and cooker. Put the hot water into a bowl, then place it inside the oven at the bottom rack. Place your dough covered with plastic wrap on the middle rack.
Cover the oven, then leave the dough to rise for about thirty minutes.
- Easy to carry out
- Creates a moist environment for the bread dough to rise
- Proof setting works fast
- Proof setting not on all ovens
- Might need to repeat steps more than once
Dough Proofer Method
The fourth method involves you using a dough proofer. It is also called a proofing oven, box, or cabinet. The machine allows you to proof your dough without stress and time delay. Since the proofer is designed specially to make your dough rise faster, it is one of the methods that is guaranteed to do so without repetition.
- Can proof more than one tray of dough
- Works best for commercial use
This method is one everybody knows but still gets wrong. It involves adding yeast to your dough to make it rise faster. It sounds simple, but it’s easy to mess up.
Yeast is a common ingredient used for proofing. It does so by converting sugar into carbon dioxide gas which causes the dough to rise. Yeast doesn’t require sugar alone to aerate the dough. It needs warmth and moisture. There are different types of yeast for baking, such as active dry, instant yeast, etc.
Now you know the three elements yeast needs to proof your bread dough, you need to know that you can’t proof some yeast. Proofing your yeast allows you to see if it is active enough to allow your dough to rise.
The two types of yeast that can be proofed are fresh active yeast (also cake or compressed yeast) and active dry yeast. Proofing other types of yeast can make them lose their ability to rise.
To proof yeast, get a cup of lukewarm water and add yeast to it. Measure the precise amount of yeast for your recipe and make sure the water is enough to dissolve the yeast and not too much. Next, add sugar, then wait for 10 minutes. You should see air bubbles rise to the top, which indicates the yeast is active. Using this method for proofing dough saves you time and stress.
After testing the yeast, you can continue with your recipe and leave the dough in a warm area to rise.
- Easy to do
- Guaranteed to proof your dough at a faster rate
- Not all types of yeast can be proofed
Frequently Asked Questions
Why does my dough keep sticking to the plastic wrap?
The reason why your dough keeps sticking to the plastic wrap is that you didn’t mist the top with oil. Doing this creates a barrier that stops the dough from sticking even if it touches the plastic wrap.
Can the dough rise too much?
Yes, the dough can rise too much. It’s important not to go beyond the intended proof time because it can affect the dough and give it a sour taste. An over-proofed dough will not be bouncy. Instead, it will be firm, and the crumbs will turn out terrible.
Will dough rise in cold weather?
Yes, the dough will rise in cold weather. However, the rise time will be much slower. The methods in the article will help speed up the rise time. The best temperature to allow the dough to rise easily and maintain the ideal texture and taste is 75°F-85°F (23°C-29°C).
Will putting the dough in the fridge stop the rising process?
No, putting the dough in the fridge doesn’t stop the rising process, but it slows it. Doing this works when you want the dough to rise overnight or if you’re going to slow down the second rise of the dough. Putting the dough in the fridge can also give it a unique flavor.
Can I only use plastic wrap to cover my dough?
No, you can use other materials to cover your dough when proofing—materials like towels, parchment paper, or aluminum foil. Ensure the towel you use is not dry to prevent it from sucking out the moisture from the dough.
Is it bad for the dough to rise too fast?
Yes, it isn’t grear for the dough to rise too fast. It affects the texture and flavor of the dough. Adding too much yeast or placing the dough in an environment that’s too hot can cause it to rise faster than the intended time.
Making your homemade bread will not be a problem anymore now you know how to make dough rise faster. All the five methods outlined above are very effective. Just choose one that seems convenient to you and uses materials you can access.
Don’t forget to read our collection of articles for more quick cooking tips and other helpful kitchen tips.