I have a question about step 3 on the recipe "Gold Nugget Bread" from boulangere. It says:
"Turn dough out of bowl. Oil bowl. Return dough and turn it over bottom to top. Cover with that retained piece of plastic. Let dough rise at room temperature until you can gently press a finger into it, and the dough does not spring back, but retains the indentation." I know that rise times will vary but can you give me a rough estimate of how long this step should take (30 minutes, or three hours)?