Proofing Dough
Allowing yeasted dough to rest and ferment so yeast and bacteria produce CO₂ gas that inflates the gluten network. Proper proofing creates airy, flavorful, well-structured bread.
When to Use This Technique
- Every yeasted bread and roll
- Pizza dough
- Donuts and enriched breads (brioche)
Temperature Guide
Temperature Range
75-80°F / 24-27°C for active proofing. 35-40°F / 2-4°C for cold/retarded proofing.
Visual Cue
Doubled in size, dough looks puffy and gas-filled
Readiness Test
Finger poke test: properly proofed dough springs back slowly halfway
Step-by-Step Instructions
First proof (bulk fermentation): place in lightly oiled covered bowl after kneading
Tip
Room temp: 1-2 hours. Fridge overnight: develops much more complex flavor.
Check at 1 hour: should have increased 50-75% in size
Tip
Temperature dramatically affects speed. A 10°F difference doubles or halves fermentation time.
Shape dough gently — degass only the large air bubbles, preserve small ones
Tip
Over-degassing removes all the fermentation work done in bulk proof
Second proof (final proof): cover shaped dough for 45-90 min at room temp
Tip
This final proof gives the bread its last rise and oven spring
Test proofing with poke: perfect = springs back halfway slowly. Under = springs back fast. Over = doesn't spring back.
Tip
Over-proofed dough deflates in oven and produces dense, flat bread
Visual Cues to Look For
- Under-proofed: dense interior, thick crust, small bubbles
- Properly proofed: doubled size, springs back halfway to poke
- Over-proofed: very puffy, fragile, smells very yeasty/alcoholic
Equipment Needed
- Covered bowl or proofing basket (banneton)
- Oven with light on (or proofing mode)
- Plastic wrap
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
1-12+ hours depending on method
Category
Baking & Pastry