Why would the dough not rise if it is placed straight into hot oven?

Placing dough straight into a hot oven would likely result in a dense, flat loaf, rather than a beautiful, fluffy rise. Here's why:

* Rapid Expansion and Collapse: The intense heat of a hot oven would cause the yeast in the dough to work very quickly, producing a rapid expansion of gas bubbles. However, the gluten structure in the dough wouldn't have time to develop properly, leading to a weak structure that collapses under the pressure of the rapidly expanding gas. This results in a flat, dense loaf.

* Crust Formation: The exterior of the dough would start to cook and harden very quickly, forming a crust before the interior had a chance to rise properly. This hardened crust would trap the expanding gases inside, preventing them from escaping and contributing to the rise.

* Moisture Loss: The high heat can cause the dough to lose moisture prematurely, which is crucial for gluten development and the rise of the bread. This results in a dry, crumbly texture.

To ensure proper rising:

* Preheat oven to the correct temperature: The oven should be preheated to the temperature specified in the recipe, typically around 350-400°F (175-200°C).

* Proof the dough: Allow the dough to rise in a warm, draft-free environment until it has doubled in size. This gives the yeast time to work and the gluten to develop a strong structure.

* Bake at the correct temperature: Once the dough has proofed, bake it at the recommended temperature for the specified time. This ensures a balanced rise and a well-cooked loaf.

By following these steps, you can help your bread dough rise properly and achieve a delicious, fluffy result.