While bread dough is proofing, it ferments and produces gas pockets, which are the holes that you see.
Proofing is a term used in baking. It is to describe letting dough rest so that the gluten proteins can untangle. The result makes a better crust in the bread after baking.
leavened bread is simply also known as "risen bread". This is by the active yeast in the dough causing reactions that make the loaf double in size during the proofing process.
Yeast produces carbon dioxide when they eat which makes those tiny wholes in bread. As yeast produces the carbon dioxide the bread expands and with all the ingredients in the dough of the bread it creates the bread we eat.
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.
Bread. In making traditional bread, the flour and water and yeast are combined into a dough that requires mixing by pushing and squeezing the dough in a process called kneading. When the dough is finished mixing, it needs to proof. (The term is proof, not prove.) Proofing is a period where the dough is allowed to sit until the agent that causes it to rise begins to work and the dough enlarges due to gas bubbles inside. The proofing stage demonstrates that the dough is active and it is then fashioned into the loaf shape as desired to complete rising before baking.
Proofing is a technique used to make sure that the yeast that you are using will make the dough rise. Yeast is a type of bacteria that when mixed with lukewarm water, it produces tiny bubbles of gas (i think carbon dioxide) which makes the bread or scones (or whatever you are making) come out of the oven light and airy instead of dense and rock-hard.
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.
Proofing and fermentation are the terms that refer to dough's rising process.
Proving or Proofing dough makes little air bubbles in the dough. The air bubbles make the dough light and airy, instead of hard and flat. To test if dough has risen or Proofed enough, poke the loaf. If the poke leaves a hole, the dough is ready. If the dough springs back right away, it needs more proofing/proving.
Pot of flour + jug/bucket of water = dough (pick bread dough).
Dough improver is actually called bread improver. it is used in bread making and can be bought in supermarkets. You add the bread improver into the dough and it will make a better loaf of bread.
bread dough