Proofing

Once the dough has been shaped, it is ready for its final rising, called “proofing” Just like its fermentation before shaping, proofing can take place at room temperature, in the refrigerator, or in a proofing box. Again, the dough will develop more flavor the more slowly it’s allowed to rise. But flavor development during proofing is less crucial than during the first fermentation—most of the flavor should by now be developed—so it makes sense to proof in whatever way fits into your baking schedule. It is often convenient to shape the dough and leave it at room temperature long enough to get everything going—30 minutes to an hour—and then stick it in the refrigerator until the next morning. Then it needs only about 1 hour to come to room temperature before going into the oven. If you’re in a hurry or it is just more convenient to bake the bread sooner, let it proof at room temperature for about 1½ to 2 hours, or in a proofing box for 30 to 90 minutes, until slightly less than doubled in size.