Book 9, Question 51
Why Do Bakers Let Dough ‘Proof’ Before Baking?
Bakers let dough proof before baking because yeast needs time to make gas and flavor! The dough stretches and fills with bubbles as it rests and rises. Proofing is the dough's rest-and-rise time.
More fun facts
- Some bakers let dough rise several times so the gluten develops more and the yeast adds more flavor.
- A stretchy dough traps gas bubbles, which makes bread well risen and fluffy.
- With some slow recipes, the final rise can take about 3 to 4 hours.
- Many professional bakers use their own starter dough instead of packaged yeast.
- In Britain, letting dough rise is often called proving.
Sources: Exploratorium, Scientific American, BBC
Questions kids ask
What makes the dough get bigger?
Yeast gives off carbon dioxide gas, and the stretchy dough traps the bubbles.