Proofing (also called proving) is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.

Fermentation rest periods are not often explicitly named, and normally show up in recipes as "Allow dough to rise." Rest periods contrast with work periods when

the dough is manipulated by the baker, some work periods are called mixing, kneading, and folding, as well as shaping.

Dough Processes

Fermentation is subdivided into a number of different processes including but not limited to rest periods known as bulk fermentation and proofing. Fermentation occurs after the addition of yeast and prior to the baking of the bread. Proofing comes sequentially after bulk fermentation and is the particular and specific term for allowing a dough to rise after it has been shaped and before it is baked.

During fermentation, yeast converts glucose and other carbohydrates to carbon dioxide gas which gives the dough rise, and alcohol which gives the baked bread flavor. In sourdough, bacteria which coexist with wild yeast consume this alcohol, producing lactic and acetic acids. Different types of bread have vastly different process requirements depending on their recipe, these are most generally classified as either straight or sponge dough processes. Some straight-dough breads will only require a single mixing period while others, particularly sponge doughs, will need multiple periods.Between rest stages of fermentation recipes will often instruct a cook to "punch down" or "deflate" the dough to expel gas from carbon-dioxide

bubbles which have formed. Overproofing is when fermenting dough has rested so long its bubbles have grown so large they've popped and tunneled, and if baked at this point would result in poor structure. Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics. Often the "poke method" is used to determine if a dough has risen long enough; if the dough, when poked, springs back immediately it is underproofed and needs more time.

Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor. A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.

Autolyse refers to a particular period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast and other ingredients.This rest period allows for better absorption of water and allows the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure.

Proofing equipment

To ensure consistent results, specialized tools are used to manipulate the speed and qualities of fermentation.

A dough proofer is a chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking.

A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex

flavors. In sourdough bread-making, cold increases the activity of wild yeast relative to the lactobacilli,which produce flavoring products such as lactic acid and acetic acid. To prevent the dough from drying out, the air flow in the dough retarder is kept to a minimum. Home bakers may use cloth to cover dough that is kept for a longer period in the refrigerator.

A banneton is a type of basket used to provide structure for the sourdough breads during proofing. Proofing baskets are distinct from loaf pans in that the bread is normally removed from these baskets before baking. Traditionally these baskets are made out of wicker, but many modern proofing baskets are made out of silicone or plastic. Frequently a banneton will have a cloth liner to prevent dough from sticking to the sides of the basket - though some have no such cloth. These baskets are used both to provide the loaf with shape and to wick moisture from the crust. Banneton baskets are also known as Brotform or proofing baskets. Alternatively, a couche or proofing cloth can be used to proof dough on or under. Couche are generally made of linen or other coarse material which the dough will not stick to and are left unwashed so as to let yeast and flour collect in them, aiding the proofing process.