Description
Dough resting, or proofing, is a controlled fermentation and relaxation period that optimizes gluten structure, starch hydration, and yeast activity.
Technical
During resting, yeast ferments sugars to produce CO₂ and ethanol, while amylases hydrolyze starches into sugars that further fuel fermentation. The generated CO₂ expands gluten networks, softening elasticity and creating a uniform crumb. Simultaneously, gluten proteins relax, allowing easier shaping and improved texture.
Science
Primary Reaction
Yeast fermentation of sugars to CO₂ and ethanol
Sensory Profile
Aroma ()
yeastysoursweetwarmbutteryfermentedbreadymaltynuttyfruity