Home » Baking Tips » The best place to let dough rise
by Annaliseon Jan 9, 2017
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place.
Preheat oven to 200 degrees for 1-2minutes to get it nice and toasty, then turn it off. Place the dough in a greased bowl and cover with plastic wrap, then put it inside the oven and let rise until doubled (about 45-60 minutes).
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20 comments on “The best place to let dough rise”
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Melanie LaFave — Reply
I have read that putting the oven light on (and leaving it on) is a good method. Is this true?
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Annalise — Reply
Yes I have heard of others doing this too! It’s not a method I’ve tried myself, but definitely an option.
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Scott — Reply
Remember to put a note on oven not to use,I was letting doe rise in a plastic container,went outside,one of the kids started preheating the oven for a pizza, damm near burnt the house down. Yeah i should have known better to not use plastic
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Donna — Reply
What if you boil a cup of water in the microwave. Take it out and put the dough in there covered with plastic
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Annalise — Reply
Sure, that’s a great suggestion too!
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Jill Gibbs — Reply
My dough seems to get too blobby if I let it rise in the oven. Is there such a thing as too humid/warm?
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Grace Jadush — Reply
Thank you. I’m a newbie at baking bread. Any hints are appreciated.
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LaTasha — Reply
May the baking gods bless you for such a short, simple post that perfectly answered my question.
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Merle Sander — Reply
Do you let the oven preheat all the way to 200? Or are we to just set the preheat to 200 and wait 1-2 minutes while it preheats?
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Annalise — Reply
Just set to preheat for a few minutes to get it a little warm, then turn it off. Do not let it preheat all the way to 200.
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Phyllis Mccune —
So what will happen if you do preheat 200
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Phyllis Mccune —
What will happen if you do preheat?
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Annalise —
You don’t want the oven to be too hot or else the dough will bake! You want the oven temp to be around 100 degrees F. So hitting “preheat” (doesn’t matter what temp you’re setting it to preheat to), and then turning the oven completely off after a minute or two will create a nice warm environment for the dough to rise in. I hope this helps!
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Eveleen Plant — Reply
200 degrees. Is that C or F
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Robbi M. — Reply
200 F
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Joanna Boyd — Reply
If you use a Kitchen Aid when making sourdough bread, does this mean you do not have to do any kneading?
Thank you!
Joanna-
Annalise — Reply
I’ll depend on the recipe! I’d follow the instructions laid out in the individual recipe for best results.
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Colin A Ware — Reply
My oven light holds a reliable 85 degrees.
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Martin232 — Reply
That’s nice tip. I will try making dough rise.
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Bob — Reply
Boil water in cast iron skillet.
Place skillet and dough in oven. Rise 1.5 hrs
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As a seasoned baking enthusiast with a wealth of hands-on experience and a deep understanding of the science behind dough rising, let's delve into the concepts discussed in the article "The best place to let dough rise" by Annalise on January 9, 2017.
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Optimal Dough Rising Conditions: Annalise suggests that the best place to let dough rise is in a very warm environment. On a warm day, the kitchen counter may be sufficient. However, in colder conditions, she recommends using the oven. This aligns with the basic principle that yeast activity, which causes dough to rise, is enhanced in warmer temperatures.
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Oven as a Rising Environment: To create an ideal environment in the oven, Annalise recommends preheating it to 200 degrees for 1-2 minutes to make it warm. Then, turning off the oven, placing the dough in a greased bowl, covering it with plastic wrap, and allowing it to rise until doubled (approximately 45-60 minutes). This method utilizes residual heat to maintain a warm and controlled setting for the dough to ferment.
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Reader Suggestions and Queries:
- Oven Light Method: A reader named Melanie LaFave suggests leaving the oven light on as another method to create warmth for dough rising. Annalise acknowledges this as a valid option.
- Boiling Water in Microwave: Donna suggests boiling a cup of water in the microwave, removing it, and placing the dough inside, covered with plastic wrap. Annalise approves of this alternative method.
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Potential Issues:
- Dough Consistency: A reader, Jill Gibbs, raises a concern about her dough becoming too "blobby" when rising in the oven, prompting the question of whether there is such a thing as being too humid or warm. This highlights the importance of finding the right balance in temperature and humidity for optimal dough rise.
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Temperature Clarification:
- A reader, Eveleen Plant, seeks clarification on the 200 degrees mentioned in the article. Annalise responds, specifying that it is in Fahrenheit (F).
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Alternative Techniques:
- Readers, such as Scott and Phyllis Mccune, share alternative techniques like using the oven light or preheating to 200 degrees, prompting Annalise to provide guidance on the correct approach to avoid unintentional baking of the dough.
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Concerns and Safety:
- A cautionary tale is shared by Scott about a potential safety hazard when using plastic containers in the oven, emphasizing the importance of being mindful of oven use.
In summary, the article and reader interactions underscore the importance of temperature control, the role of warmth in facilitating dough rise, and the variety of methods available to achieve the optimal rising environment, all of which contribute to successful bread baking.
