In yeast dough production, the rising stage that occurs after the dough is panned and just before baking.
Proof
To test yeast for potency: If you're not sure if yeast is fresh and active, dissolve it in warm water (105° to 115°F) with a pinch of sugar. Ifthe mixture foams after 5 to 10 minutes, the yeast is fine to use. Proofing also refers to the rising stage for yeast doughs.
