Description
Process by which a yeast-leavened dough rises
Technical
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.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
yeastybreadyfermentedfruitybuttery
Wine Analogy
Similar to secondary fermentation in winemaking where yeast activity develops complexity
Coffee Analogy
Comparable to coffee bean degassing after roasting
Perfume Analogy
Resembles the blooming phase in perfumery where alcohol evaporates to reveal scent