Final proof

Final proof refers to the second and last fermentation of a leavened dough, which follows shaping and precedes baking. The pieces swell under the action of the yeast until they reach the volume and lightness sought. A proofing chamber controlled for temperature and humidity often regulates this phase for brioche and viennoiserie. Under-proofing gives a tight crumb, while over-proofing causes the piece to collapse when it enters the oven.