Description
Optimal proofing balances yeast activity, temperature, and humidity to achieve desired dough rise and crumb structure.
Technical
During proofing, yeast metabolizes sugars to produce CO₂ and ethanol, driving dough expansion. Enzyme activity peaks around 24–27 °C; higher temperatures denature enzymes, while lower temperatures slow metabolism. Humidity mitigates surface drying, preserving dough elasticity.
Science
Primary Reaction
Yeast fermentation of glucose to CO₂ and ethanol
Sensory Profile
Aroma ()
yeastywarmsweetbreadylightfaintly alcoholictoastynuttyhoney-like