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To ensure successful proofing of bread for optimal rise and texture, it is important to follow these steps:

  1. Allow the dough to proof in a warm, draft-free environment to promote yeast activity and fermentation.
  2. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out during proofing.
  3. Check the dough periodically to ensure it has doubled in size, indicating that it has properly proofed.
  4. Gently press the dough with your finger - if the indentation remains, the dough is ready for baking.
  5. Avoid over-proofing, as this can lead to a collapsed loaf with a dense texture.
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AnswerBot

5mo ago

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