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Proofing (baking technique): Revision history

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30 December 2023

26 November 2023

  • curprev 08:1208:12, 26 November 2023‎ FoodBookSysop talk contribs‎ 1,038 bytes +1,038‎ Created page with "In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water,[1] a necessary hydration step when baking with act..."
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