In baking, what is the purpose of proofing dough?

The purpose of proofing dough is to allow yeast to ferment and for the dough to rise. During this process, the yeast consumes sugars within the dough and produces carbon dioxide and alcohol as byproducts. The carbon dioxide gas gets trapped in the dough, causing it to expand and rise, which is essential for creating the desired texture and volume in products such as bread and pastries.

Proofing is a crucial step in achieving the light and airy structure that distinguishes many baked goods. The fermentation process not only contributes to the rise but also enhances flavor development, as the byproducts from yeast activity can add complexity to the final product. This stage is typically performed after the dough has been mixed and kneaded, and it is essential for proper gluten development and gas retention.

The other options do not correctly describe the primary purpose of proofing. While chilling dough may be a separate technique used for controlling texture or to halt fermentation temporarily, it is not related to the proofing process. Similarly, while flavor development can occur due to fermentation, proofing is specifically focused on the rising aspect rather than solely on adding flavor. Lastly, keeping dough from drying out is more about ensuring the right environment during proofing, rather than a fundamental purpose of the process itself.