Once bread dough has risen, it is generally recommended to bake it as soon as possible. The rising process is driven by the activity of yeast, which produces carbon dioxide gas, causing the dough to expand. Over time, the yeast activity can start to decline, and the dough may deflate or lose its structure if left for too long.
The exact timeframe can vary depending on factors such as the recipe, ambient temperature, and the type of yeast used. In general, it is advisable to bake the bread within the next hour or so after the dough has completed its rising. If you need to delay baking, you can typically refrigerate the dough, which will slow down the yeast activity and buy you some additional time. Cover the dough with plastic wrap or place it in a sealed container to prevent it from drying out.
Keep in mind that refrigerating the dough can alter the flavor and texture of the final bread. It is best to consult the specific recipe you are using for any recommended guidelines regarding the resting time of the risen dough before baking.