The time it takes to proof dough with dry yeast can vary depending on several factors, including the ambient temperature, the amount of yeast used, the recipe, and the type of dough being made. In general, proofing with dry yeast usually takes about 1 to 2 hours.
Here's a typical process for proofing dough with dry yeast:
Activate the yeast: If your recipe calls for it, you may need to activate the dry yeast first. To do this, dissolve the dry yeast in warm water (around 110°F/43°C) along with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy and bubbly. This step is not always necessary, as many modern recipes allow you to add the dry yeast directly to the dry ingredients.
Mixing the dough: Combine the activated yeast (or dry yeast if no activation is needed) with the other dry ingredients, and then add any liquids (water, milk, etc.) and fats (butter, oil) as per your recipe.
Kneading: Knead the dough until it becomes smooth and elastic. This step helps develop gluten and allows the dough to rise properly.
First rise (bulk fermentation): Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature. The first rise usually takes about 1 to 2 hours. The dough should roughly double in size during this time.
Note: If you want to slow down the rising process for better flavor development, you can let the dough rise in the refrigerator overnight or for an extended period.
Punch down (optional): After the first rise, you can punch down the dough to release excess gas and redistribute the yeast. This step is not always necessary but can improve the dough's texture.
Shaping and Second rise (proofing): Shape the dough according to your desired recipe (e.g., into rolls, loaves, etc.), and then place it on a baking sheet or in loaf pans. Cover it again and let it rise for a second time. The second rise typically takes around 30 minutes to 1 hour.
Baking: Once the dough has gone through its second rise, it's ready to be baked as per your recipe instructions.
Always keep in mind that proofing times can be influenced by environmental factors, so it's essential to keep an eye on the dough throughout the process to achieve the best results. The dough is ready for baking when it has visibly increased in size and is puffy and light to the touch.