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Cover and allow dough to rise until doubled, about 30 minutes.
Cover lightly with plastic wrap and allow dough to rise again until puffy (about 30 to 45 minutes).
Wheat has highly viscoelastic properties, which allow dough to form when wheat flour is mixed with water.
Allow dough to rise 1 more hour, or until it holds the impression of your finger when lightly pressed.
Allow dough to rise at room temperature until it begins to collapse, about 2 hours; longer rising times (even overnight) will not harm dough.
Allow dough to rest for 10 to 15 minutes.
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It can be very helpful to read the reasons behind why certain things need to be done, such as chilling, preheating, kneading for certain lengths of time, allowing dough to rise, etc.
When making bread, normally, you allow the dough to rise to about double its normal size.
Lightly oil a bowl, place the dough back in and cover it, then allow the dough to double in size.
Should you be using a dough and not a precooked base, try not to allow the dough to prove too much or it will go soft and will tear easily.
Wet if dough is hard, until all parts are wet; added moisture will allow the dough to reach the correct consistency.
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CEO of Professional Science Editing for Scientists @ prosciediting.com