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Pan Proof. The final fermentation (q.v.) stage to which the moulded dough piece, usually deposited in a baking pan (q.v.) or on a baking sheet (q.v.), is subjected prior to baking. The process is carried out under controlled temperature, humidity (q.v.) and time conditions, usually within an enclosure variously referred to as proof box, steam box, or final proofer (q.v.). (See also Final Proof).