Once the dough is shaped (see Shaping), you need to let the loaves rise until about doubled before baking. Remember that a longer, slower rise (at lower temperatures) will make a tastier loaf. Loosely but thoroughly cover the dough with oiled plastic wrap, so that the plastic does not stick to the dough. Let the dough rise in a warm place (75┬░ to 80┬░F) for about 2 hours or at room temperature for about 4 hours until it has doubled in volume. If you poke it with a fingertip, the impression will remain. These rising times will vary somewhat, depending on the kind of dough and the exact temperature of the rising area.
