Proof or Prove

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Published 2022

Definition: Proofing refers to the final rise a yeast dough goes through after being shaped and before it is baked. Sometimes, the word “proof” is also used for the first rise the dough goes through (the bulk fermentation stage). To prevent confusion, we will only use “proof” when referring to the final rise of the shaped dough in this book and will use “bulk fermentation” for the first rise.
When It’s Used: When making a yeast bread or yeasted pastry.
Tips for Proofing: To check whether your dough is finished proofing, gently press in on it about a half-inch with your finger. If the indentation fills in quickly (in less than a second), it needs a bit more time to rise. If it springs back slowly, it is ready to bake. If the indentation does not fill in at all, or the dough feels as though it may collapse, it has over-proofed, and the baked good will be dense after baking.

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