The word used for the action of bread rising is proof; rising bread is proofing. the climate controlled box you put yeast dough in to rise is called a proofer.
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The baking term for rising dough is "proofing."
Proofing
Proofing and fermentation are the terms that refer to dough's rising process.
When yeast dough rises, the process is called rising or leavening. The first phase of rising, when yeast is dissolved in warm water and sugar until it foams, is called proofing.
It's literal. Dough rises when heated.
Bulk fermentation is a process in bread making. During the process of bulk fermentation the dough prepared for the bread is left in a warm temperature, due to which the bacteria in the yeast multiply and the dough rises to double.
It has to be room temperature for the dough to rise.
It's literal. Dough rises when heated.
Usually cover the dough in a pan with a damp towel. The pan should be deep enough so that as the dough rises it will not stick to the towel.
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
chemical
Challah rises because yeast is added to the dough.
A chemical change
To make potica, you make the dough and filling, roll out dough after it rises, spread filling on dough, then roll it up like a jelly roll and bake according to the recipe.