Kohotusajan

Kohotusajan is a Finnish term used in baking to describe the rising time of dough. It refers to the period during which yeast ferments sugars in the dough, producing carbon dioxide that causes the dough to expand. The kohotusajan can refer to different stages of leavening, including bulk fermentation after mixing and the final proof after shaping, depending on the recipe and local practice.

The length of kohotusajan depends on several factors. Temperature is a major influence: warmer conditions speed up fermentation, while cooler conditions slow it down. The amount and activity of yeast or sourdough starter, dough hydration, sugar content, salt levels, and the type of flour all affect how quickly the dough rises. Enriched doughs with fats, eggs, or dairy often require longer kohotusajan, while lean doughs can rise more quickly. Some bakers use cold fermentation to elongate the kohotusajan for flavor development.

Typical guidance varies widely. At room temperature (around 20–25°C), a small loaf dough might need 30 minutes to a few hours for the kohotusajan, whereas larger or enriched doughs can require longer. Cold fermentation in a refrigerator can extend kohotusajan to several hours or overnight, slowing fermentation to improve flavor and texture.

Indicators of readiness include a rise in volume, a light, airy feel, and a surface that springs back slowly to the touch. Overproofing can cause dough to collapse, while underproofed dough remains dense and tight. Proper kohotusajan contributes to crumb structure, aroma, and overall loaf quality.