What temperature range is ideal for proofing dough?

The ideal temperature range for proofing dough is between 75°F to 85°F. This range is optimal because yeast, which is a crucial component in the fermentation process of dough, becomes most active within these temperatures. At this range, yeast converts sugars into carbon dioxide and alcohol efficiently, leading to better rise and development of flavor in the dough.

Additionally, proofing at temperatures in this range provides a balance where the yeast is stimulated without becoming too rapid in its fermentation activity. If the dough is too cold, fermentation will slow down significantly, leading to inadequate rise and poor texture. Conversely, temperatures that are too high can kill the yeast, resulting in a flat product.

Thus, maintaining proofing conditions within 75°F to 85°F allows for an excellent balance, ensuring that the dough rises adequately and develops the desired characteristics for baking.