"Dick Adams" > wrote in message
...
.. . .
> What exactly is meant by _proofing_? To prove that your
> dough is OK? OK for what?

I don't have the exact dictionary definition or the etymology on the verb
"to proof" or anything like that, but in my limited experience (one semester
at a culinary academy) at the bake shop at my school, I have acquired the
understanding that "to proof" means to let the dough (usually already in the
final shape, like loaves or rolls, or whatever) rest and rise in a warm,
humid area until the dough has risen sufficiently, often doubled. At
school, we have a "proofing box", or more casually known as "the proofer",
which we keep at 80 degrees Fahrenheit and at about 80% humidity. It's the
about right size to stand a full-size speed rack inside to hang our
full-size baking sheets on, but now that I think about it, I think the
hangers for the baking sheets are actually mounted onto the wall of the
proofer and a speed rack doesn't actually go in there, but it's about that
size.