What is the process of dough proofing designed to achieve?

Dough proofing is a critical step in the bread-making process that focuses on allowing the dough to rise through fermentation. During proofing, yeast activates, producing carbon dioxide gas, which creates bubbles in the dough, causing it to expand. This not only increases the volume of the dough but also contributes to its texture and flavor. As the dough rises, it becomes more malleable, making it easier to shape and work with. The proofing process also develops gluten, which is essential for the structure of baked products. Overall, this step is vital for achieving the desired characteristics in the final baked goods, including a light and airy texture.