In baking, what does "proofing" refer to?

Proofing refers to the process of allowing yeast dough to rise before baking. During proofing, the yeast ferments the sugars in the dough and produces carbon dioxide gas, which causes the dough to expand and develop texture. This step is critical in bread-making as it contributes to the development of flavor and the structure of the final product.

In proofing, the dough is generally placed in a warm, humidity-controlled environment to optimize yeast activity, resulting in a light and airy texture once baked. Skipping this step or improperly timing it can lead to denser bread that lacks the desirable lift and crumb texture.

The other options, while related to baking, do not accurately describe the proofing process. Baking bread occurs after proofing, cooling baked goods happens after they are taken from the oven, and measuring ingredients is a preparatory step that does not involve yeast or its fermentation process. Thus, only the rise of the dough before baking characterizes proofing.