A question about a recipe: Gold Nugget Bread

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)?

Gold Nugget Bread
Recipe question for: Gold Nugget Bread


LiveToEat1960 June 17, 2011

Oops, I posted my results on the recipe page instead of this thread!
boulangere June 17, 2011
Holding my breath . . .
LiveToEat1960 June 17, 2011
I'm making it today, so will report in later. I'm excited!
boulangere June 17, 2011
LTE, how did your bread turn out?
boulangere June 16, 2011
sdebrango June 16, 2011
So if you use instant rule of thumb is cut the amount in half, very good to know. Thank you!
boulangere June 16, 2011
Absolutely, sd. Use half as much as the recipe calls for. Have fun with it!
LiveToEat1960 June 16, 2011
Thanks boulangere! I am looking forward to giving it a try and will definitely let you know how it turns out and also if I need any additonal clarification or instruction.
sdebrango June 16, 2011
I have a question also, recycling this question. Can I use instant yeast? Was going to do a yeast bread this weekend and this is one I have to try.
boulangere June 16, 2011
Oh, so glad you're playing with yeast! Anywhere from 45 minutes to an hour, depending on how warm it is where you are. Please let us know how it turns out for you!
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