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Use a straight-sided container so that the
dough is only rising up and not out. If the container is transparent,
mark the height of the dough on the outside of the container when you
first lay it in. Use this mark to gauge the rise of the dough. If your
straight-sided container is not transparent, insert a large skewer
straight down into the dough, mark the dough's height on the skewer,
then mark the point on the skewer where the dough should be once
doubled.
To slow a dough's rate of rising, store it
in the refrigerator for as long as overnight. Remove from the
refrigerator and let the dough rest at room temperature for an hour
before baking. To test whether a yeast dough is sufficiently risen, give
the dough a good poke with your finger. If the indentation slowly but
resolutely rises back, your dough is ready for shaping. If the
indentation springs back very quickly, the dough needs more rising time.
If it doesn't spring back at all or the indentation stays put, your
dough has risen too long.
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