Dough proofer

From Wikipedia, the free encyclopedia

A dough proofer is a chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking.

Dough that has risen in a proofer is said to have been "proofed" or occasionally "proved."

The opposite of a proofer is called a dough retarder.