What does proofing refer to in baking?

Proofing refers specifically to the process of allowing dough to rise before baking, which is essential for achieving the desired texture and flavor in bread and other baked goods. During proofing, the yeast in the dough ferments, producing carbon dioxide gas that causes the dough to expand. This rising process is crucial for developing the structure and crumb of the final product.

While baking at high temperatures, kneading dough, and freezing dough are all important techniques in baking, they serve different purposes. Baking relates to cooking the dough, kneading is about gluten development, and freezing is a method of preservation rather than a rising technique. Proofing, on the other hand, directly contributes to the lightness and aeration of the finished bread, making it a key step in many baking recipes.