Most of the time, people raise their dough as follows:
They place the dough in a container covered with cling film or a towel (dry or wet).
Then they place this container in a warm place. Next to a radiator, in the oven which has been heated slightly for 2 minutes, in the dryer which has also been heated a little, in short, they are absolutely looking for a warm place.

With my method we will avoid the container covered with cling film and the hot place.

Once again, after multiple tests of all kinds of ideas, I discovered that the ideal was to enclose the dough.

If you put the dough in a really airtight container, you get much better results (and "GRID" increases your chances of making good bread even more).

The best container is a bucket with its lid.
A food grade bucket that is truly airtight.
Another type of container may be suitable, but you should think that the dough will swell, so plan a container large enough according to the amount of dough you prepare.
As an example, I use:
- 1 bucket of 20cm in diameter and 14cm in height for the preparation of dough which contains between 100grs and 300grs of flour.
- 1 bucket of 22cm in diameter and 20cm in height for the preparation of dough which contains between 300grs and 700grs of flour.
Above 700grs, I prefer to separate my dough and place it in several buckets.

A bucket of food is not very expensive and will be very useful for the preparation of breads with my method.

If you know someone who works in a professional kitchen, a restaurant, a canteen, etc ... ask him!
These companies receive tons of buckets containing sauces, food powders and all kinds of food.
And often, they don't know what to do with it when they are empty!
Another idea is to use the popcorn buckets and the like that can be found in stores.

You will be able to enclose your dough and it will remain in its fermentation environment for better work.
There will be no risk of crusting (formation of a more or less hard crust on the surface which can happen with another type of container). No loss of moisture.

The aromas will develop better.


No need to look for a warm place to let your dough rest in your bucket. For me, the ideal is to place it in the oven that has not heated or any other place sheltered from drafts.
My tests, even at 17-18 ° C room temperature, give good leavened dough. So, at standard ambient temperatures, between 20 and 24 ° C, no worries. Above these temperatures, during a very hot summer for example, the dough will swell faster.
But in all cases, it will reach its lifting limit (limit above which it will not rise higher) even at 18 ° C, generally after 2 hours of rest. The extra time that you could leave will not swell the dough more but this will develop the aromas and the cells even more.


Nor is it necessary to place the bucket in the refrigerator. Whether you make your bread within 4 hours of preparation or even if you prepare your dough the night before to bake the bread the next morning, no need to put your dough in the cold.

I would say that the only exception is if you are in an extremely hot summer day and night. In this case, for a dough prepared the day before for baking the next day, it is preferable to place it in the cold to avoid an excess of rising of the dough.


Other important information concerning the lifting of the dough is available on the "End of dough lifting" page.