It uses the light and fan only. Proofing refers to the specific rest period or amount of time that fermentation occurs. Definition of Batter: A batter is an unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough. In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked. There are two kinds of proofing in baking.
Proofing our loaves in the fridge (also called retarding) will slow down their final rise, giving our loaves more flavor. Performance & security by Cloudflare, Please complete the security check to access. For professional baking purposes, we always checked to make sure they were bake-proof meaning the flavor would not disappear when heated.
The ability to delay the actual baking time can be very convenient.