How to Accurately Monitor a Dough's Rise

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.