Techniques › Baking and pastry
Proofing (letting dough rise)
Beginner Baking and pastry
Proofing is letting yeast dough rest and rise before baking.
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How do you do it?
1Cover and leave somewhere warm (75–80°F) until about doubled.
2Poke test: press a floured finger in — if the dent springs back slowly, it's ready.
Why does it work?
Yeast eats sugars and makes gas and flavor; the gluten traps the gas so the dough rises.
What are the common mistakes?
- Over-proofing — it collapses in the oven.
- A cold kitchen — just give it longer.
Still stuck? Watch someone do it on YouTube.
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