Description
Bread proofing is the controlled fermentation phase that expands dough and develops gluten structure.
Technical
During proofing, yeast metabolizes sugars to produce CO₂ and ethanol, while enzymes generate lactic and acetic acids that influence flavor. Temperature, humidity, and time regulate yeast metabolism and gluten relaxation, and additives such as calcium propionate and ascorbic acid can inhibit mold and strengthen the gluten network.
Science
Primary Reaction
Yeast fermentation of sugars to CO₂ and ethanol
Sensory Profile
Aroma ()
warmyeastysweetacidicbutterytoastynuttyearthyfloralmalty