Proofing Times for Enriched Dough

Enriched doughs containing eggs, butter, and milk require longer proofing times than basic bread doughs. The bakers consistently mentioned needing forty-five minutes for the first proof, with Aaron noting 'I'm going to prove about 45 minutes' and Jasmine stating 'Normally I'd want to do 45 minutes.' The second proof is equally critical, as Tom discovered when his buns appeared flat and dense. Proper proofing allows the dough to develop the light, soft texture essential for finger buns. Home bakers should resist the urge to rush this step. Test readiness by gently pressing the dough with a fingertip—if the indentation slowly springs back halfway, it's properly proofed. Underproofed dough results in dense, heavy baked goods, while overproofed dough collapses and loses structure. Temperature also matters; enriched doughs proof best in a warm environment around seventy-five to eighty degrees Fahrenheit.