Good question, Barbara! To proof the bread means to the let the dough rise through resting and fermentation. This is one of the most critical steps in getting a decent loaf of bread as the proof improves the height of the final loaf, the flavor through the fermentation, and even the color of the bread. As with most aspect of bread baking, there is a "goldilocks window" where it can done just the right amount, not too little and not in excess. Happy baking!

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