Shelf · Dough & batter · No heat

Proofing

Letting yeasted dough rest warm while fermentation inflates it.

Why it works

Yeast eats sugars and exhales CO₂ into the gluten network you kneaded, building the crumb before oven spring.

Puffy and nearly doubled; a floured finger-poke springs back slowly, leaving a shallow dent.

Underproofed bakes tight and bursts at the seams, overproofed collapses — slightly overproofed dough can be reshaped and proofed once more.

In the app, the card opens on the recipe step that names it, with the tell drawn.

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