Proofing is the process of increasing the volume of dough by moisture uptake before baking. This helps the dough to rise, resulting in a denser,higher-quality product. When dough is proofed, it goes through a series of stages that will determine how thick or fluffy it will be when baked.
The first stage is called “rising” and this happens when the yeast activates and starts to create carbon dioxide. This causes the water molecules in the dough to transform into flour molecules. This process creates bubbles which work together with air spaces in the dough to make it expand. The rising process can take anywhere from 5 minutes to 2 hours, so it’s important not to overproof or underproof your bread dough!
The second stage is “fermentation” and it’s responsible for locking in the gas bubbles created during the rising process. This makes the bread more resistant to shrinking and gives it a nice chewy texture. Fermentation