Bread dough will become what is called "blown" dough. It will "blow up". Because of the gas bubbles produced by the yeast, it will keep growing until it has no structural integrity. It won't explode but may rupture and then will start turning into a puddle of goo. It also produces less than desirable looking bread and developes a bitter taste.
Bread dough that is left to rise too long will fall and be sour, because the yeast in the dough will consume all of the sugars in the dough. Without sugar, the yeast cannot produce the gas that causes bread to rise.
Until it has doubled in size.. Usually about 45 minutes.
It eats the bread, it farts, and it makes the bread rise
Umm, I'm sure bread can rise at any time, as long as there is yeast in it that makes it rise when you bake it.
You leave it to make it rise, or make it double in size.
Your bread dough will rise then fall on the second rise if you allow it to sit too long. When left to rise too long, the yeast will consume all of the available sugar in the dough, resulting in fallen bread dough.
Yeast makes the bread rise. This happens due to alcoholic fermentation. This is so that the yeast can reproduce. :)
no... breads should not be put in a place where there is a draft when getting it to rise
if there is no yeast in the bread the bread will not rise
Yeast bread dough usually takes about an hour to rise. Most instructions will say let rise until it has doubled in size.