I am a complete novice when it comes to yeast and bread. I have read all the other comments and had no idea that you could over-rise your loaf. I've done the recipe twice and both times, the bread was very heavy and dense. I want to tweak the rise times but I am worried about letting the dough rise too long. How long is too long for the first and second rises? Over-proofing is most fatal during the second rise. If the dough has risen too long, it may collapse in the oven resulting in a dense loaf. Rising times vary significantly depending on the temperature of the dough and room. It's best to watch your dough closely and test it for oven-readiness. If you poke your shaped dough with a finger and it leaves an indent, the dough is ready. If the indent springs back fairly quickly, the dough needs more time. Feel free to give us a call at 802-649-3717 while you're baking for questions! kelsey@KAF

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