Proofing with CVap

CVap® cabinets and ovens are perfect for proofing. Low, moist heat accelerates the rising process. CVap keeps the temperature low and stable. This allows the yeast to get down to the business of rising.

What is Proofing?

Proofing is a process in yeast-based recipes. It refers to the period when prepared dough is allowed to rest and rise before baking. During this proofing phase, the yeast in the dough ferments and produces carbon dioxide gas, causing the dough to expand and increase in volume. This process is also known as fermentation.


What is Proofing?

Proofing is important for several reasons:

The primary purpose of proofing is to leaven the dough, making it rise and become light and airy. The carbon dioxide gas created during fermentation gets trapped within the dough, creating air pockets, and giving the finished product its characteristic texture. Unleavened dough is denser. It typically doesn’t contain yeast or other rising agents. Unleavened breads are common in some ethnic cuisines, as well as in Judeo-Christian symbolism.
During proofing, the yeast also produces various flavor compounds, contributing to the overall taste of the bread or pastry. The longer the proofing time, the more complex and nuanced the flavors can become.
Proper proofing is essential for developing the desired crumb structure in bread. It affects the texture, creating a soft interior and a crisp crust in many types of bread.
Proofing allows the dough to relax, making it easier to shape and work with before baking. This can lead to better final product consistency and appearance.
Proofing can be a way to slow down the fermentation process if you're not ready to bake immediately. This is often done in a refrigerator, known as cold proofing, and it can help develop even more complex flavors over an extended period.

What Baked Goods Need to be Proofed?

Many types of baked goods benefit from proofing, especially those made with yeast, such as:



Proofing is essential for making traditional bread, whether it's a simple sandwich loaf or artisanal sourdough. It is a key step in creating the desired crumb structure and flavor.

bread rolls


Dinner rolls, hamburger buns, and other yeast-based bread rolls all benefit from proofing. It makes them light and fluffy.

Pizza Dough

Proofing pizza dough helps create a crust that is both crisp on the outside and chewy on the inside.


The layers of flaky pastry in croissants are developed through a series of folding and proofing steps.

Danish Pastries

Proofing is essential for creating the tender, buttery layers in Danish pastries like bear claws and cheese Danishes.

Cinnamon Rolls

The soft and gooey texture of cinnamon rolls is achieved through proofing the dough.

It’s important to note that the proofing time and temperature can vary depending on the specific recipe and type of bread or pastry being made. Over-proofing (letting the dough rise too long) or under-proofing (not allowing enough rise time) can both negatively impact the final product’s texture and flavor. Therefore, bakers need to follow their recipes and exercise some judgment to achieve the best results.

Proofing Process with CVap

Proofing in a CVap oven or cabinet is much like proofing in a conventional oven. What differentiates CVap is its ability to maintain a steady temperature, without wavering. It’s key when proofing to keep the temperature warm, but not hot. Too much heat can kill the yeast. We find a setting of 100°F Vapor/103°F Air will boost yeast activity and speed up the leavening process. Because CVap is so effective at proofing, it’s important to check the dough frequently to monitor its progress. Once the dough has roughly doubled in size, it’s time to bake.


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