The rising time indicated in these bread recipes is for a temperature of 80° to 85°F/27° to 29°C. A lower temperature will develop even more flavor, but it will increase the rising time.
Create a warm, humid environment. Because warm air in a room rises, the space above the refrigerator can be a good temperature. You can also set a cup of very hot tap water in an enclosed container, such as a large plastic box, a Styrofoam cooler, or the microwave oven, to create a warm and humid environment for the dough. There is no need to cover the dough if moisture is provided. Reheat the water every 30 to 45 minutes to maintain the temperature.
An electric proofer, such as the one by Brød & Taylor, works perfectly for rising dough and also for melting chocolate, making yogurt, and many other uses.
Tips for Shaping the Dough
For a Loaf
For the best shape, first dimple the dough to get rid of small air bubbles and let it rest 15 minutes.
Flatten with a rolling pin to get rid of any more bubbles that may have formed.
If the dough is very stretchy, fold the top halfway down and bring the bottom up to meet it.
Starting from the top, tightly roll the dough, pushing it back with your thumbs to tighten it and pushing in the sides so that it is no larger than the bottom of the loaf pan.
Pinch the seam at the end and roll over the dough so that the seam is at the bottom.
For a Boule
Bring up the edges and pinch them together.
Turn over the dough so that the pinched ends are at the bottom.
Cup your hands around the side of the dough farthest from you and, without lifting the dough from the counter, bring it toward you.
Rotate the dough a quarter turn and repeat 3 to 5 times to achieve a round firm ball.