The rising of dough until it goes into the pan is called fermentation. The best temperature for the growth of yeast is 80° to 87° F.

If a strong or good grade of bread flour is used, the dough should treble its original size in the first rising. If a weak or poor grade of flour is used, the dough will only double its original size.

The texture and the flavor of bread is improved by a second rising of the dough. The dough should increase its original size by only one-half during the second rising.