A reader has asked me to further explain the term “proofing” used in my post Honey White Bread.
In my own words, proofing is the second rising of your dough. It works better at a warm temperature, so many cooks proof their bread dough in a warm (not very warm though!) oven.My oven has a proofing feature, so it does the work for me. However, if your oven doesn’t have that feature, merely turn your oven on for a few moments, then turn it off. This should make the temperature inside your oven around 100 degrees F… perfect for proofing your bread dough.
Also, please take a look at this video which further explains “proofing.”