Proving

The dough is now covered to prevent a skin forming and set aside at the temperature of the room in which it was made, not somewhere warm as most people seem to think. When the dough has risen to approximately two-thirds of its original volume, press a finger into the dough. It should give slightly and return halfway to its original form. If the dough collapses when pressed, this indicates an overproved dough in which the yeast has become exhausted.