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Proofing in the context of baking refers to the process of allowing dough to rise before baking. This rise is primarily caused by the action of yeast, a living microorganism that consumes sugars in the dough and produces carbon dioxide gas. This gas gets trapped within the gluten network of the dough, causing it to expand and increase in volume. The proofing process develops the texture and flavor of baked goods.
There are typically two stages of proofing: bulk fermentation and final proofing. Bulk fermentation, also known
Final proofing, or the second rise, takes place after the dough has been shaped. This stage allows