Proofing, called proving in British and Australasian usage, is the final resting step in yeast-bread baking, after the dough has been shaped, in which it is left to rise one last time before it goes into the oven. During this rest the yeast continues to ferment the dough's sugars and release carbon dioxide, which leavens the dough and develops the open, airy crumb structure characteristic of well-risen bread. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Proofing, baking technique (Wikipedia)
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In cooking, proofing (North American) or proving (British and Australasia) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
- In Category: Culinary Techniques
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