The time required for bread to rise before baking depends on various factors, such as the recipe, ambient temperature, type of yeast used, and the desired texture of the final product. Typically, bread needs to go through two rising stages: the first rise (also called bulk fermentation) and the second rise (also known as proofing). Here's a general guideline:
First rise (Bulk fermentation): This initial rise allows the yeast to consume sugars and produce carbon dioxide, which creates air pockets in the dough, giving it volume and flavor. The first rise usually takes 1 to 2 hours at room temperature (around 70-75°F or 21-24°C), but it can be longer if the room is cooler.
Second rise (Proofing): After shaping the dough into the desired form (loaf, rolls, etc.), it needs to undergo a second rise. This stage further develops the flavor and allows the dough to puff up before it's baked. The second rise typically takes 30 minutes to 1 hour, again depending on the ambient temperature and the recipe.
It's essential to keep an eye on the dough during both rising stages. Overproofing (letting the dough rise for too long) can cause the bread to collapse during baking, resulting in a dense texture. Underproofing, on the other hand, may yield a less developed flavor and a denser crumb.
Keep in mind that these time frames are general guidelines and may vary depending on the specific bread recipe and yeast used. Always follow the instructions provided in your bread recipe for the best results. Additionally, you can adjust the rising times slightly if you desire a more pronounced flavor or a quicker rise by slightly increasing the yeast amount or slightly changing the ambient temperature.