The size of the loaf of bread is regulated by the respective age given to the dough. If you want a close-grained, medium-sized loaf of bread, scale your dough immediately after the second rise; if a larger loaf is desired, give your dough 1/2 hour more time after second turn. This refers to plain bread. In home-made and Vienna bread, the dough may be allowed to rest 1/2 hour longer after the "third" rise, providing a larger loaf is desired.

The respective time for a dough to acquire its necessary proof for the "first, second and third" rise, is as follows:

First rise

3

to

3 1/2

hours.

Second rise

1

to

1 1/2

hours.

Third rise

3/4

to

1

hour.

Total time

4 3/4

to

6

hours.

According to warmth of dough and shop; also amount of yeast used.

The straight-dough method is the easiest and safest way of making the very best bread.