Red Seal Baker Practice Exam

What temperature range is ideal for proofing yeast?

1. 60°F to 75°F (15°C to 24°C)

2. 75°F to 95°F (24°C to 35°C)

3. 90°F to 110°F (32°C to 43°C)

4. 100°F to 120°F (38°C to 49°C)

The correct answer is: 75°F to 95°F (24°C to 35°C)

The ideal temperature range for proofing yeast is between 75°F to 95°F (24°C to 35°C) because this range promotes optimal yeast activity without risking the health of the yeast cells. At these temperatures, yeast becomes more active, leading to better fermentation, which is crucial for bread rising and flavor development. This temperature range strikes a balance, enabling the yeast to metabolize sugars effectively, producing carbon dioxide and alcohol as byproducts, which contribute to dough leavening. Temperatures above this range can lead to yeast stress and may cause sluggish fermentation or even kill the yeast if the temperature exceeds 120°F (49°C). Similarly, cooler temperatures, while still allowing fermentation, can slow down yeast activity significantly, delaying the proofing process. Consequently, proofing yeast in the specified range enhances the likelihood of a successful rise, resulting in better texture and flavor in the baked goods.