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"Full Proof. Also called final proof (q.v.), it represents the last stage of dough processing prior to actual baking. During this stage, the moulded (q.v.) dough piece is exposed, generally within a special enclosure called the final proofer (q.v.), to a controlled atmosphere that is conducive to optimum yeast (q.v.) activity. The evolution of carbon dioxide (q.v.) within the dough piece causes it to expand to its full potential volume, or its ""full proof."" Going beyond this point often results in a reduction and eventual collapse of the dough's volume, brought on by a loss of the carbon dioxide gas from the dough's air cells."