What is it called when bread dough rises?
When does the dough rise before or after proofing?
What do you call the final rise of bread dough?
Why is it called proofing bread?
Baking Terminology
Rising is when the dough is placed in a warm place and allowed to double in volume. During rising, the gluten, begins to repair and pull together, which also makes the bread dough easier to work with. Yeast, feeds on the starches in the flour and doubles in number.
Bread rises because yeast eats sugar and burps carbon dioxide, which gets trapped by the bread’s gluten. The more sugar your yeast eats, the more gas that gets formed, and the higher the bread rises!
Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.
