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
Typical guidance varies widely. At room temperature (around 20–25°C), a small loaf dough might need 30 minutes
Indicators of readiness include a rise in volume, a light, airy feel, and a surface that springs