Can I Put Dough in Oven to Rise? Best Techniques!

Doughs are recommended to be kept in the oven to rise when aiming to speed up the process of rising. The oven can help create a controlled environment that is impossible to get in an open kitchen. The temperature and the moisture can be maintained in the small oven chamber.


With optimal temperature, a dough rises within no time, but the flavor is an essential factor correlated with temperature and the time you give for the dough to rise.

Therefore, a combination of the most suited temperature and moisture and the most efficient time provided to develop the flavor should be maintained using an oven.

Can I put Dough in the Oven to Rise?

The rise of a dough mainly depends on 2 factors. The temperature and the amount of yeast you mix into your dough. Yeasts are healthy micro bacteria that break down flour sugar to release carbon dioxide.

In turn, the carbon dioxide makes the dough rise. Here, temperature acts as a measure to speed up the reaction.

The temperature of your kitchen varies from time to time throughout the day and the year according to the seasons

The higher the temperature, the faster the dough will rise until you reach the optimal 37- degree Celsius temperature. Above this temperature, the action of the yeast slows down, and they start to die. Therefore, putting the dough in the oven and maintaining the best temperature will help it to rise better.

How to Make Dough Rise Faster in Oven

Yeast breaks down sugar to release carbon dioxide through fermentation, causing the dough to rise. Along with temperature, humidity plays an essential role in speeding up the fermentation process and making the dough rise faster in the oven. The relative humidity ideal for dough fermentation is above 75 percent.

Here are two ways to maintain the humidity around the dough to make it rise faster in the oven

Damp Tower Method:

Preheat the oven to around 177 to 260-degree Celsius. Now, put the dough in a bowl, and cover the bowl with a damp towel so that the edges of the towel are hanging by the side of the bowl.

Make sure the towel is not soaking wet but thoroughly wet to hold the moisture. Put the bowl in the preheated oven with the towel cover and wait for about 30 minutes for the dough to become double in size.

Warm Glass of Water Method:

Put some water in a heat protectant glass or bowl. Heat the water in the oven for about 2 minutes at high.

Now that the water is warm make some space to place the bowl of dough in the oven aside of the warm water.

Close the door of the oven but don’t turn it on. Wait for about 30 to 45 minutes for the dough to rise in the preheated oven with the warm water aside. Check the dough to see if it is double in size.

To check whether the dough has risen to its maximum size, you need to press your finger over the surface of your dough.

If it bounces back, your dough needs more time to rise. And if your press leaves an indentation on the dough, it is ready to be baked and should be baked immediately to retain its texture. Not doing so makes the air bubbles within the dough collapse.

The Best Temperature for Rising Bread Dough


Although the best temperature for the dough to rise within the least time possible is around 37 degrees Celsius, the temperature affects the flavor of the dough. The more time it takes for the dough to rise, the better its flavors are developed.

It is found that in professional hands, the dough is often given a second rise before baking. A second rise provides more time for the yeast to work on the fiber to improve the texture of the bread. It makes the bread more chewie and also improves the flavor.

Maintaining the optimal temperature of 37 degrees Celsius does the flavor to get blunt. Therefore, the yeast’s best temperature to actively raise the bread dough and maintain the flavor is 23 to 25-degree Celsius.

It is often difficult to maintain the temperature in kitchens like yours and mine. In professional bakeries, first-shaped doughs are kept in a cold environment, often overnight to rise, and then in a warmer environment for few minutes before it is baked to get the fluffy, flavourful bread.

How long Does it take for Dough to Rise in the oven?

Although a dough may take between 45 minutes to 3 hours to rise, the main measure for it to vary is the temperature and the amount of yeast mixed with the dough. The amount of sugar in flour is broken down by the yeasts. Adding more yeast may speed up the reaction, but it is not recommended, as it may hamper its flavor and taste yeasty.

Alternatively, it is suggested to adjust the temperature and moisture around the dough, keeping the amount of yeast constant. Maintaining a humidity above 75% with proper temperature using a preheated oven helps the dough rise within 30 to 45 minutes.

Although in professional bakeries, it is often kept in temperature-controlled cabinets called retarders in a cooler environment to let it rise slowly for around 3 hours or overnight.  


An oven is an essential kitchen item that can make your work easier for dough rise. It helps to hold the temperature from preheating and creates a small chamber to create a high moisture environment to let the dough rise faster.

Bread is an everyday food item throughout the year. Therefore, sunny or windy summer or winter, to bake a tasty and fluffy bread within no time, it is necessary to know the little tricks and processes behind the dough rise when you have an oven at home.

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