Proofing (baking technique)
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Proving is a step in creating yeast breads and baked goods which allows the yeast to make the bread rise. During the rising process, yeast converts glucose which is in the flour, not so much as any added sugar, and other carbohydrates to carbon dioxide. Different types of bread have vastly different requirements for proving depending on their recipe. Some breads will only require a single rise time while others will need multiple periods. Proving is divided into a number different categories including fermentation, proving, retarding, autolyse.
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