Second loaf rise (proofing)

Duration of the second rise depends on the retarding temperature. If retarding takes place at 5 degrees Celsius [approx. 41 degrees Fahrenheit] (in a fridge), second rise will take 2 hours. If retarding temperature ranges from 10 to 12 degrees Celsius [50 to approx. 53.5 degrees Fahrenheit], it is enough to leave the loaf to rise for one hour, which is a time needed for an average oven with a pizza stone to heat up to 250 degrees Celsius [482 degrees Fahrenheit].  Modern ovens heat up much faster and are able to maintain proper temperature throughout the baking process without a pizza stone.

During the second rise loaves should remain in the baskets, but not in the plastic bags (see picture below). If the air in the room is dry, it is a good idea to cover the loaves with a tea towel to prevent them from drying.

Risen loaf in a basket.