What is Dough Proofing?

Have you ever attempted to make dough, whether it be to bake bread or make pizza? Maybe you’re familiar with dough proofing. But what exactly does “proofing” mean and how might fresh dough reach its full potential? Proofing is the final phase (or final rise) of dough making after the dough balls have been shaped. It’s a crucial phase when fermenting dough. In this article, we’ll explain what dough proofing (or proving) is; and how important it is to proof the dough!

The Science Of Proofing

“Proofing” is sometimes referred to as “Proving.” During the process of proving, the dough is allowed to loosen up so that the yeast can ferment the sugars in the flour and form gas bubbles. The yeast cells consume carbohydrates and expel the carbon dioxide, which then causes the dough to expand and rise.

Most bread recipes demand the bread dough to be allowed to rise not once but twice. The first rise is called First Proofing – this is the time after the dough has been kneaded.  The second rise is called Final Proofing – this is the time after it has been formed after the first rise. Usually, the phrase “proving” is most commonly used to refer to the dough’s second rise.

Although the term “proofing” can be applied to any phase of fermentation, it is most commonly used to refer to the final rise which usually occurs after the dough has been formed/shaped and just before it is baked.

The Importance Of Proofing

Proofing is an important phase because it activates the fermentation process. If the dough containing yeast is not given enough time to “proof,” the yeast will not release carbon dioxide. The result of this will be that the gluten will not stretch to hold the air bubbles. When proving the dough, it is important to avoid over-proofing or under-proofing it. When dough has proofed too long (over-proof), the air bubbles in it burst. Knowing when dough is over-proofed is easy: it never springs back when poked, even when pressed down. To rescue over-proofed dough, press down on the dough to remove the gas and then reshape and re-proof.

It’s not uncommon to see under-proofed dough. Under-proofed dough will be springy and bouncy when poked. If this happens, just let it proof a little longer.

Four Stages Of The Fermentation Process

1. First Proofing Stage

First proofing is also called First Rise or Bulk Fermentation. Bulk fermentation means all ingredients in dough are fermented simultaneously. It can be done if you want to bake many pizzas from the same dough. During this phase, yeast completes most of its activity by absorbing sugars to form CO² gas bubbles, which in turn causes the gluten structure to expand. At room temp, the bulk fermentation duration is typically between 1.5 to 2.5 hours, although it can take 3 hours in a cooler environment.

2. Folding the dough

The folding process takes place during the bulk fermentation stage. It assists in the formation of the gluten structure, aids in the redistribution of the yeast with sugars, and controls the dough’s temperature. About 30 minutes into the bulk fermentation process, folding will typically begin. First, scrape its edges lightly around the bowl for folding the dough. Then, gently fold the bread dough in half, lift the side of the dough that is furthest distant from you and bring it closer to you. Fold the bowl by a quarter of a turn, and then repeat the folding process on all four sides. Take care not to puncture the air bubbles or cause any disruption to the structure of the gluten. After waiting for about 30 mins, fold for a second time.

3. Shaping the dough

Shaping of the dough takes place after the bulk fermentation and folding, when the dough has become pillowy and only a little springy. A few dough recipes divide the shaping process into three stages. The Pre-shaping stage, wherein the dough is rolled up into an estimated shape on the countertop. In the Middle shaping stage, the dough is left to loosen up into its folded shape for 15 – 40 minutes. The Last shaping stage, wherein the dough is folded once more and moved to a proofing bowl, cloth-lined pot, or another bowl.

4. Final Proofing phase

The final proofing occurs after the dough has been shaped and placed in the proofing containers. The final proof is the stage in the baking process where the dough is allowed to continue rising until it has almost doubled in size or much more. The fermentation process can be slowed down by proofing dough in the refrigerator. This step enhances the dough’s flavor and makes it easier to handle.

Tips For Efficient Proofing

•  Use Large Sized Proof Jars – to provide the dough room to expand jars should be at least 2 – 3 times the size of the dough.

• Prevent Sticky Hands – protect your hands and surfaces from becoming sticky by applying flour or gently oil your hands.

• Optimum Temperature – the best temperature for proving is approximately 75°F. Maintain the temperature above 40°F, or the yeast will enter a dormant state.

• Cover Your Balls – whilst proofing, cover the dough jars with plastic wrap or a clean piece of cloth to prevent it from drying.

• Retardation Of Proofing – to slow down (retard) the yeast fermentation in the dough by chilling it, prove it at a cold temperature of about 50°F. It will lessen the rise and help flavor formation.

Summary

Proofing, also known as proving, is a process in making yeasted dough, where the dough is allowed to loosen up and rise one last time before being baked. Throughout this period of rest, yeast ferments in the pizza dough, producing gases that cause the dough to rise. When this important phase in dough fermentation is done with appropriate care, over and under proofing can be avoided, resulting in tasty, light pizza that you will love. I hope you’ve now a better understanding of proofing and its importance!

Here is our selection of the best range of Proofing Containers available: