Fermentation and Proofing

During fermentation, yeast in dough converts sugars into carbon dioxide and alcohol. This typically occurs in two separate stages—bulk fermentation and final proofing—and can take several hours to complete. Many events occur during fermentation and proofing, and these are discussed in more detail in Chapter 11. For now, it is helpful to understand that the three main events are (1) the production of leavening gases, (2) the development of flavor, and (3) the development and strengthening of gluten.