The length of time a small loaf of bread should sit out before being put into the oven to bake can vary depending on the recipe and desired results. However, as a general guideline, most bread recipes recommend a final proofing or resting period after shaping the dough, usually referred to as the "final rise" or "proofing." During this time, the dough is allowed to rise and develop its flavors before baking.
The duration of the final proofing can range from 30 minutes to a few hours, depending on factors such as the recipe, ambient temperature, and the specific characteristics you want in your bread. It's essential to follow the instructions provided in your recipe to achieve the desired texture and flavor.
If your recipe doesn't specify the exact time, a common approach is to let the small loaf of bread sit out at room temperature for about 30 to 60 minutes for the final proofing. However, keep in mind that this is a rough estimate, and you may need to adjust the time based on the characteristics of your dough and the environmental conditions.
To determine if your bread is ready to be baked, you can perform the "poke test." Gently press your finger into the dough, and if the indentation slowly springs back, it's typically a sign that the bread has proofed sufficiently and is ready for the oven.
Remember, these are general guidelines, and it's always best to refer to the specific instructions provided in your recipe for the most accurate timing and results.