Red Seal Baker Practice Exam 2026 - Free Baker Certification Practice Questions and Study Guide

The ideal temperature range for proofing bread is typically considered to be between 75°F to 80°F (24°C to 27°C). At this temperature, yeast is most active, which encourages proper fermentation and allows the dough to rise effectively.

When proofing, the optimal temperature helps maintain a balance where yeast activity is maximized without risking overheating, which can kill the yeast or significantly impair its function. This temperature range also allows for the development of gluten and the formation of flavors that enhance the overall quality of the bread.

Proofing at temperatures lower than this range, such as those listed in the other options, can slow down the fermentation process, leading to a longer proofing time and potentially impacting the final texture and flavor of the bread. Higher temperatures can accelerate yeast activity but may lead to over-proofing or undesirable flavor development. Therefore, the range of 75°F to 80°F is widely recommended for achieving optimal proofing results in bread baking.