Process
Final proof
You might say: second rise, proofing, proving
The rise of the shaped loaf before it goes into the oven.
- What it does
- Fills the shaped loaf with gas and raises it before baking.
- Ask
- Is the loaf proofed enough to bake, but not so far that it will collapse?
What to look for
- The loaf has grown in its basket or tin
- The surface feels airy and soft
Parts
- Poke test: Pressing the proofing dough with a floured finger and watching how the dent springs back.
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 19
Final fermentation (final proofing) is the phase between shaping and loading the loaves into the oven.
- Maurizio Leo, The Ultimate Guide to Proofing Bread Dough, article
During this time—which varies based on the dough and temperature—fermentation continues to play the critical role of changing available sugars to organic acids and gasses to flavor and leaven the dough, all of which result in a loaf with ample volume and improved eating quality.
Use it on your project
teardown-apply: hold "Final proof" (final-proof) from the teardown at https://teardownatlas.com/bread/ against my project
Paste it into a coding agent that has the teardown skills.
An AI agent wrote this map with the teardown skill. It can contain errors: check the sources before you rely on a part. About and legal