What is proofing, and how long does it typically take?

Proofing is the stage in bread-making that refers to the final rise of shaped dough after it has been punched down and divided. During this phase, the yeast continues to ferment and produce carbon dioxide, making the dough expand and develop its structure. This process is critical because it affects the texture and volume of the final baked product.

Typically, proofing lasts anywhere from 30 minutes to 2 hours, depending on various factors such as the type of dough, the ambient temperature, and the recipe requirements. A longer proofing time allows for better flavor development and a lighter texture in the bread.

In contrast to the other options, which describe unrelated processes such as cooling dough or incorrect stages of baking, the accurate characterization of proofing as the final rise emphasizes its importance in the bread-making sequence and timing.