| http://www.w3.org/ns/prov#value | - During this fermenting process, the yeast emits carbon dioxide and other gasses which bubble through the dough causing the dough to expand, or rise.Because proofing often takes an extended period of time, and health reasons prevent leaving the dough unrefrigerated for as long as it takes for bread to proof, proofing is often conducted in a cooled environment such as a refrigerator.
|
