Proofing plays a vital role in bread making, especially in commercial kitchens. It is a crucial step that allows the dough to rise, develop exquisite flavours, and attain a delightful light and airy texture. By providing the ideal conditions for yeast fermentation, proper proofing enables the release of carbon dioxide gas, resulting in the desired volume and structure of the bread. This process ensures that the bread meets the high-quality standards expected in commercial kitchens, delighting customers with every bite.