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Originally shared by Jon “the chef” Hole
Proofing the Bread
Also called proving or more rarely blooming.
The process of making yeast-leavened bread involves a series of alternating work and rest periods.
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Is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation.
Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.
Fermentation rest periods are not often explicitly named, and normally appear in recipes as "Allow dough to rise."
Overproofing occurs when a fermenting dough has rested too long. 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.
Often the poke method is used to determine if a dough has risen long enough.
If the dough, when poked, springs back immediately it is underproofed and needs more time.
Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast.
The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor.
A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.
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