What You Need to Know
In cooking, proofing or proving is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Steps
- 1.
Baguette (France): Creates characteristic open crumb structure
- 2.
Panettone (Italy): Allows rich dough to develop lightness
- 3.
Pandoro (Italy): Essential for achieving star-shaped rise
The Science
Primary Reaction
Fermentation