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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 as the first rise, occurs after the dough has been mixed and kneaded. During this stage, the yeast begins to work, and the dough develops flavor and structure. After bulk fermentation, the dough is often shaped into its final form.

Final proofing, or the second rise, takes place after the dough has been shaped. This stage allows the shaped dough to rise again, creating a lighter and airier final product. The duration of proofing depends on several factors, including the type of yeast used, the temperature of the environment, and the hydration of the dough. Warmer temperatures generally accelerate proofing, while cooler temperatures slow it down. Over-proofing can lead to a dough that collapses during baking, while under-proofing can result in a dense texture.