In side-by-side tests, dough proofed faster with Raisenne than without. In some cases the proofing time was cut in half. We recommend checking your dough’s progress at half the regular proofing time and using visual cues to determine when proofing is complete. For example, a recipe might state that dough should double in size, so it is done proofing when it reaches that size, but not necessarily when a certain amount of time has passed.