Proofing is the stage in bread-making when dough is allowed to rest and rise as yeast ferments the sugars. This fermentation produces carbon dioxide and alcohol, which expand the dough and develop flavor. Proper proofing balances structure, softness, and taste in baked goods. It’s sometimes called fermentation or final rise.
How it’s performed
Dough is typically proofed in a warm, draft-free environment where yeast can remain active. The duration depends on the recipe, yeast type, and room temperature, ranging from 30 minutes to several hours. Some bakers use a proofing box to control temperature and humidity, but a covered bowl works well at home. Over-proofing or under-proofing both lead to poor texture, so careful timing is important.
Examples of use
Proofing is essential for breads like sourdough, sandwich loaves, and baguettes, as well as enriched doughs like brioche and cinnamon rolls. A well-proofed dough yields airy, tender crumbs, while under-proofing produces dense, heavy bread. Bakers often check readiness by pressing the dough gently-if it springs back slowly, it’s ready to bake.
