is when you let the dough rise between 75 and 80F. This process can be done in either a glass bowl at room temperature, the oven, a slow cooker or a proofing box. Here are four tried-and-true ways ...

A proofing box. In bread baking, proofing refers to the second (or final) rise that dough performs after the initial rise (sometimes called a first proof) and before it goes into the oven.