![]() Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with active dry yeast. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. Bread covered with linen proofing cloth in the background.
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