Risen Dough: How to Tell When Dough Is Sufficiently Risen to Be Shaped

Fr. Dominic demonstrates three different methods which bakers use in order to determine when dough has risen sufficiently to be shaped for the final proof: time, volume, and the traditional "two fingers" test. Transcription: Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. An important step in bread-making is knowing when that first rising is over, when the dough has been through its first fermentation and is ready to shape. There's three different ways to do that. One is just by time, by knowing from the recipe it will tell you how long it's supposed to do that fermentation. Other people do it by volume, they put their dough in a calibrated tub and they see it at this level and then when it comes to this level they know it's done. The time honored method for doing this is to take one or two fingers and put it in the middle of the dough and push down. And you see that those holes remain, they don't close up on themselves, the dough just deflates ever so slightly, we know the dough has risen sufficiently and it's ready to be shaped. I'm Father Dominic the Bread Monk, become a Breadhead and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.