Proving is Make-or-Break for Monkey Bread

Paul Hollywood emphasized that "proving is going to be the one that makes or breaks this particular challenge." Under-proved dough creates dense, heavy bread that won't pull apart properly. The dough should double in size during the first prove, and individual balls should puff up noticeably during the second prove. Don't rush this step - proper proving develops flavor and creates the characteristic light texture.

Temperature plays a crucial role in proving success. Too hot and the yeast works too quickly, creating uneven texture and possibly killing the yeast. Too cold and fermentation stalls. Aim for 75-80°F (24-27°C) for optimal yeast activity. One baker mentioned their proving drawer, which maintains consistent temperature - you can replicate this by placing dough in an oven with just the light on. The first prove typically takes 60-90 minutes, while the second prove after shaping takes 30-45 minutes. Test readiness by gently poking the dough - if it springs back slowly and leaves a slight indentation, it's ready. Aaron's catastrophic failure demonstrates what happens when proving goes wrong - his bread was essentially raw dough that never developed proper structure.