Description
Proofing is the controlled fermentation of dough to develop flavor, structure, and oven spring.
Technical
During proofing yeast metabolizes fermentable sugars to CO₂ and ethanol, while lactic acid bacteria lower the pH, strengthening gluten and enhancing flavor. The process is highly temperature- and humidity-dependent, with precise timing critical to achieving optimal crumb structure and oven spring.
Science
Primary Reaction
Yeast fermentation of sugars to CO₂ and ethanol; lactic acid bacteria produce lactic acid lowering pH
Sensory Profile
Aroma ()
yeastysweetbreadywarmlightfermentedtoastynuttyhoney-likefloral