Proofing, also known as proving, is a crucial step in baking yeast-leavened bread and other baked goods where the dough is allowed to rest and rise a final time before baking. During proofing, yeast ferments the dough by consuming sugars and starches, producing carbon dioxide gas that causes the dough to expand and develop a light, airy texture

. There are two main contexts for proofing:

• Proofing the dough: letting shaped dough rise before baking, often called the final rise or second rise. This step develops flavor, volume, and texture in the bread

• Proofing yeast: testing or activating dry yeast by dissolving it in warm water with sugar to ensure it is alive and active before mixing into dough

Proofing typically happens after the dough has been kneaded and shaped. The dough is placed in a warm, humid environment to encourage yeast activity. Specialized equipment like dough proofers (warming chambers with controlled temperature and humidity) or dough retarders (refrigerators to slow fermentation) may be used to control the process

. Proper proofing results in dough that has risen sufficiently but is not overproofed (which can cause collapse) or underproofed (which leads to dense bread). Indicators of well-proofed dough include a puffed, pillowy appearance and a dough that springs back slowly when gently pressed

. In summary, proofing is the final fermentation stage where yeast leavens the dough, creating the structure and flavor essential to good bread