Yeast consumes sugars, producing carbon dioxide which allows the bread to rise during proofing.
Proper proofing allows gluten to strengthen, contributing to the bread's structure and texture.
Ideal proofing temperatures between 75-85°F provide the yeast with an optimal environment for fermentation.
Extended proofing enhances the bread's flavor as enzymes break down complex compounds into simpler, tastier ones.
During proofing, gas produced by yeast expands, creating air pockets for a light and airy texture.
The dough takes on its final shape during proofing, crucial for achieving the desired appearance in the baked bread.
A properly proofed dough retains elasticity, springs back slightly when touched, and is ready for baking.