Step Seven: Proofing

Proofing is much like bulk fermentation, except by this point the dough has had time to develop and it has been shaped into its final form. Proofing allows the dough to make its final expansion and develop its final structure before baking. It’s accomplished by allowing the dough to rest in a pan, couche, or banneton, or on a baking sheet, peel, or work surface before baking. Where it’s proofed is largely dependent on how you want the dough to look when it comes out of the oven—this is mainly applicable if it bakes in a pan—and how easy it is to move the dough without damaging it while inserting it into the oven when baking. If it’s going to be tough to move the dough without damaging it, then proof it on a baking sheet or peel so that you can easily slip it into the oven. If not, then the work surface will do just fine.