Stage 6: Proofing

After the dough is shaped, it needs to rise one more time before going into the oven. This is called “proofing” or “proving.” The amount of time this takes can vary widely. A small piece of dough (like a dinner roll) will proof much faster than a large loaf of bread. The process will also be slower or faster depending on the ambient temperature.

To know when your dough is ready to go into the oven, take a floured finger and gently press into the dough about ½ inch. If the hole fills in immediately, then it needs more time. If the hole fills in slowly (about 2–3 seconds), then it is ready to bake. If the dough feels like it might collapse when you press on it or the hole does not fill in, then it is over-proofed and is losing its structural integrity. You can still bake it, but it will likely deflate in the oven. Unfortunately, there is no coming back from over-proofing your dough, so it is important to keep an eye on it.