My dough is flat and wet / my dough has overproofedUpdated 7 months ago

After you've kneaded your dough, you should let it rise until it approximately

doubles in size. The ambient temperature plays an important role in how long

the rising process takes.

The chart below can be used as a guideline:

Dough left to rise in a warm place

| Dough left to rise at room temperature| Dough left to rise in the fridge

('cold-proofing')

---|---|---

Takes 2 to 4 hours to double in size| Takes up to 24 hours to double in size|

Takes 24 to 72 hours to double in size

If you'd like to work out a more precise rising time, there are other factors

you need to take into consideration:

* How much dough you're making

* How much hydration (water) your dough has

* How much salt you're using

* The type of yeast you're using

The[ Ooni

app](https://play.google.com/store/apps/details?id=com.ooni.app&referrer=af_tranid%3DwGA-

FLAl7VwTywSZXAfCkg%26shortlink%3Df03e62b7%26pid%3DWebsite&pli=1) allows you to

play around with all these factors to work out exactly how long** ** you

should be letting your dough rise for.