What is the purpose of proofing dough, and what are typical temperature and time ranges?

• A. To chill dough to firm up fat; 32–40°F for 1–4 hours.
• B. To bake dough until set; 375–450°F for 10–15 minutes.
• C. To allow yeast to ferment and dough to rise; 75–95°F (24–35°C) with humid environment for 30 minutes to 2 hours.
• D. To dehydrate dough; room temperature 60–70°F for 8–12 hours.

Answer: (C)