Rising is a baking technique that lets the dough expand due to trapped CO2 gases trapped that is produced in yeasted doughs. Rising improves the flavor and texture of the bread. Rise times in a recipe are approximate; but as a general rule, only until doubled in size, unless stated otherwise in the recipe.
Rising can refer to two specific periods in the life of the bread baking cycle. (1) Fermentation; the first rise; (2) Proofing; the final rise AFTER the bread has been shaped.
The dough left for rising has to be "greased" on all sides with butter or oil before it rises; this helps prevent it from sticking to the bowl.
The dough should be left in a warm (75 degrees F and 85 degrees F is ideal) draft-free place to rise, and is done when doubles in volume. Watch the temperature carefully: an overly warm rising place contributes to an unpleasant beer taste, crumbly loaf. If the temperature is room temperature (65 degrees F and 70 degrees F) the yeast activity slows down, but it will still rise. A COOL RISE does the same thing; it slows down the rising time. The slower it is, the more flavorful the dough.