Definition:
Dough proofs when it is allowed to sit in a warm spot, usually for several hours. The dough expands and rises because of yeast fermentation and production of carbon dioxide. The gas is trapped within gluten strands which form out of protein in the flour as the bread is kneaded.
Pronunciation: pruf
• (noun)
Also Known As: Let rise
Examples: The dough was allowed to proof for two hours, until doubled in bulk.
Related Resources:
Methods Learn all about bread making and other cooking methods.
Elsewhere on the Web:
Bread World Learn all about bread at the Fleischmann's Yeast website.
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