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Proofing

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Proofing is a continuation of the process of yeast fermentation, which increases the volume of the shaped dough. Bakers use different terms to distinguish between fermentation of the mixed dough and proofing of the made-up product before baking. Proofing temperatures are generally higher than fermentation temperatures.

If a proof box is not available, come as close to these conditions as you can by covering the products to retain moisture and setting them in a warm place.
Underproofing results in poor volume and dense texture. Overproofing results in coarse texture and some loss of flavor.

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