Proofing

Proofing (also called proving) is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. This step is not often explicitly named, and normally shows up in recipes as "Allow dough to rise".
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Proofing/rise (food industry term):
A fermentation stage in the baking process in which dough rests after kneading and before baking.
Proportionate shelving (food industry term): ...

Overproofing
Allowing dough to proof beyond a full doubling of size; if dough actually proofs and falls again, the product will not recover.

[edit] Proofing
The final stage before baking dough is proofing. This is the final rising period and is done at a temperature of between 70ºF and 85ºF. This can be done in a proof box in which temperature and humidity are controlled.

Proofing
Fill a clean glass measuring cup with 1/2 cup warm water (110ºF to 115ºF). Add one (1) teaspoon granulated sugar and one (1) full packet of your yeast. Stir to dissolve the contents completely.

Proofing the yeast makes certain that the yeast is still alive and active before going ahead with the recipe. Yeast that is not living cannot make bread rise.
To proof the yeast for baking bread: ...

Proofing
The process of of yeast dough's growth leading to the final baking.
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Proofing: the term proofing has two meanings and is associated with bread baking -- one having to do with yeast and the other having to do with dough. 1.

To make yeast donuts, start by proofing 4 ½ teaspoons of yeast, or the contents of two yeast packages, in 1 cup warm water.

Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking.

It can be added along with dry ingredients without the need for proofing, and it produces a very rapid rise. However, what you gain in time, you lose in flavor, so the third choice is probably the best.

Starter in this category can raise plain white (french or white bread) dough to a "more than doubled" volume in less than 2 1/2 hours after a single proofing period, i.e. remove the starter from the refrigerator and proof once, then try using it.

Also refers to the process of dissolving yeast in warm water (110 ) with sugar to see if it is alive and bubbling. A proofing box is a warm place for dough to rise.

Proof - To test yeast for potency; if you're not sure if yeast is fresh and active, dissolve it in warm water (40° to 46°C) with a pinch of sugar. If the mixture foams after 5 to 10 minutes, the yeast is fine to use. Proofing also refers to the ...

When inserted into meat or poultry during or after roasting, they measure doneness in seconds and are the best choice for this task. They are also useful for performing such tasks as melting chocolate or proofing yeast.

In homes, a barely damp, clean, non-terry cloth towel or plastic wrap sprayed with pan spray may be lightly placed over the product to prevent the crust from drying. Some ovens have a proofing feature. Follow the manufacturer's use guide.

See also: Proof, Baking, Dough, Water, Flour