What is the final rising process of dough in the pan called?

The final rising process of dough in the pan is referred to as proofing. During proofing, the shaped dough is allowed to rise before baking, which enhances its texture and flavor. This step is crucial as it allows the yeast to continue its fermentation process, producing carbon dioxide that causes the dough to expand and develop its structure.

Proofing typically occurs after the dough has been shaped into its final form, whether it's for bread, rolls, or other baked goods. It ensures that the dough has adequate volume and a light, airy quality once baked. This stage is essential for achieving the desired crust and crumb structure in the final product, which is why it is specifically termed proofing rather than any other process involved in bread making, such as mixing or kneading, which occur earlier in the preparation stages.