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Final Proof. The last processing step before the formed, yeast-leavened dough pieces enter the oven for baking. During this stage, lasting generally about one hour for normally-sized dough loaves, the dough pieces, deposited in baking pans (q.v.) or on baking sheets (q.v.), are exposed to temperature and humidity conditions that are optimum for fermentation (q.v.) by the yeast and undergo a marked volume expansion.