It depends. The best way to tell if the dough has risen enough, not by time, although it helps to set the timer so you do not forget about your dough-but by look and feel. It looks soft and puffy. When you touch the dough, it becomes soft and your finger is a depression when lightly pressed against the dough can be. If it is not ripe, the dough usually slowly return spring.
When you light, fluffy bread, should forward the dough until it swollen. The more gasincorporated in the dough, the lighter it will be. Of course, if too much gas is captured in the dough, it may collapse. The trick is to let it rise until you get just to the edge and then bake it. In most cases, that means that the dough will double-or more-in volume. With a free-standing loaf, since the pan can't support the loaf, you cannot let the bread rise as much.
How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer Dough with less moisture will take longer to rise. Yeast is very sensitive to temperature, even a few degrees less in the kitchen can significantly extend the rise time. A change of 17 degrees, the rise time cut in half.
It does not hurt to let dough slowly. Bread that has slowly grown, has a different flavor than fast risers, a sour taste, hence the sourdough flavors in slow rising bread. Professional bakers use refrigeration to slow down "the ascent. You can use a coolPlace in the house or even a refrigerator to slowly increase. (The bread in the center of product image-Herb-New England has been through an open window to slow down deliberately on a cool day in a position to increase. Total rise time, was the first and second rising combined, was about five hours.)
During lean bread deliberately slowing the flavors, rich doughs or doughs with ample sweeteners, flavors will increase, extend or strengthen a bit because the flavors and sugars tend to attract to the natural maskAromas of yeast.
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