What is the primary reason for proofing dough before baking?

The primary reason for proofing dough before baking is to achieve a proper rise. Proofing, or the final fermentation stage after shaping, allows the yeast present in the dough to produce carbon dioxide gas. As the dough ferments, the gas creates bubbles within the gluten network, leading to an increase in volume and contributing to the dough's lightness and airy texture when baked. This rise is essential for achieving the desired structure in bread and other baked products.

While developing flavor, enhancing nutritional value, and improving texture can also result from the fermentation process, the primary goal of proofing is specifically to ensure the dough rises adequately. Only with sufficient rise will baked goods have the correct appearance and mouthfeel, making it a crucial step in the bread-making process.