Proofing (baking technique)

[note 1][2][3][4] Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars).

[5] If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture.

The process of making yeast-leavened bread involves a series of alternating work and rest periods.

Some work periods are called mixing, kneading, and folding, as well as division, shaping, and panning.

Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.

The autolyse is credited to Raymond Calvel, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.

[2][9] Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water.

When the yeast cells die, they release high quantities of a protease which snip protein strands, and in large die-offs result in soft, sticky dough, less baked volume, and a coarse crumb,[2] but in smaller die offs, increase dough extensibility and baked volume.

Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure.

Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics.

An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure.

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

Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors.

[17] A banneton will sometimes have a cloth liner, generally made of linen, to prevent dough from sticking to the sides of the basket.

The couche is dusted lightly with flour, then shaped doughs are laid on top of it and folds are placed to separate and support them while proofing.