proofing
v. B2 Upper Intermediate US //ˈpɹufɪŋ// UK //pɹˈuːfɪŋ// proof·ing
v. letting dough rest and rise before you bake it. This step makes the bread light and fluffy.
v. the process of allowing dough to rest and ferment, enabling the yeast to produce carbon dioxide and expand the gluten structure. Often used in the context of bread-making or other leavened baked goods.
The dough needs an hour of proofing before baking.
After kneading the dough for ten minutes, the baker covered it and let it proof in a warm kitchen.
Proper proofing is essential for developing the bread's texture; if the dough is under-proofed, the final product will be dense and heavy, lacking the desired airy crumb.