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What is “proofing?”

Retry Correct Incorrect According to the Food Network, proofing is sometimes called either “second rise” or “final rise” because baked goods initially rise after the ingredients are mixed together. But after the dough is kneaded into the desired shape, it’s left to rise again before it can go in the oven. This step is proofing.

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Yassine Gaidi/Anadolu Agency via Getty Images

Yassine Gaidi/Anadolu Agency via Getty Images

What is “proofing?”

• A step in which the meat is added to relevant pastries
• A technique that intentionally browns baked goods just shy of burning them
• A term for cutting slits into bread dough to ensure its mixed properly
• A baking term in which bread is left to sit and rise after it’s kneaded