Timing Dough Proving to Perfection

Voice-over: "If they don't prove their dough for long enough, their buns will be too tight and won't achieve the trademark share and tear... If the bakers prove them for too long, the buns will collapse." Proper proving is crucial for Chelsea buns' characteristic pull-apart texture. Test readiness with the poke test: gently press the dough; if it springs back slowly leaving a slight indent, it's ready. If it springs back immediately, it needs more time. If it doesn't spring back at all, it's over-proved. Environmental factors like temperature and humidity affect timing, so watch the dough, not the clock.