Access to this page has been denied because we believe you are using automation tools to browse the website. Bread covered with linen proofing cloth in the background. Fermentation rest periods are not always explicitly named, and can appear in recipes as “Allow dough to rise. When they are banneton bread proofing basket, terms include “bulk fermentation”, “first rise”, “second rise”, “final proof” and “shaped proof”.
The process of making yeast-leavened bread involves a series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker. Some work periods are called mixing, kneading, and folding, as well as division, shaping, and panning. Some breads begin mixing with an autolyse.
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