Proofing is also called final proofing or final fermentation. The formed dough is sent to the proofing room for proofing. The awakening temperature is controlled at about 35℃-40℃ for 30-60 minutes and the relative humidity is 80%-90%. It is suggested to increase the volume after proofing to twice that before proofing. In the wake-up phase, some remedies can be made for the errors in the previous program, ... 3 133.