Proofing/Rising

Most bread recipes call for letting the dough rise twice. If you want bread with larger bubbles after it is baked, like pizza dough, let it rise just once but to more than double in bulk. If you want a very fine textured product, let it rise three times to less than double each time.Although most recipes tell you to let it rise until it doubles, for most white bread I limit the first rise to less than that in a warm draft-free place. This helps keep the whole bowl at the same temperature. 

For the second rise I spray the Dutch oven, put the lid on, and let it double. 
When I put the dough ball in for the first rise, I spray the bowl first with Pam, put the dough in the bowl and spray the dough as well. Then I put a piece of plastic wrap over the dough itself and cover the bowl with the traditional towel.