What is the purpose of proofing dough in the baking process?

The purpose of proofing dough is primarily to allow it to rise and develop flavor. Proofing is a crucial step in the bread-making process where the dough is left to rest and expand after kneading and before baking. During this stage, yeast ferments the sugars in the dough, producing carbon dioxide and alcohol. The carbon dioxide bubbles get trapped in the dough's structure, causing it to rise and become lighter and airier.

Additionally, this fermentation process contributes to the flavor profile of the bread. The longer the dough is allowed to proof, the more complex and rich the flavors can become due to yeast activity, which breaks down sugars and starches. Therefore, proofing not only affects the texture of the final product but also enhances its taste.

Cooling the dough, increasing shelf life, or enhancing the color of the crust are not the primary objectives of proofing. While these factors can be important in baking, they do not define the fundamental purpose of the proofing process itself.