| Display title | Proofing (baking technique) |
| Default sort key | Proofing (Baking Technique) |
| Page length (in bytes) | 17,608 |
| Namespace ID | 0 |
| Page ID | 6203320 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of page watchers | 42 |
| Number of page watchers who visited in the last 30 days | 3 |
| Number of redirects to this page | 16 |
| Counted as a content page | Yes |
| Wikidata item ID | Q1494159 |
| Local description | Process by which a yeast-leavened dough rises |
| Central description | the process by which a yeast-leavened dough rises, also called "proving" |
| Page image |  |
| Page views in the past 30 days | |
| Edit | Allow all users (no expiry set) |
| Move | Allow all users (no expiry set) |
| Page creator | Nleamy (talk | contribs) |
| Date of page creation | 20:24, 31 July 2006 |
| Latest editor | AnomieBOT (talk | contribs) |
| Date of latest edit | 02:10, 24 March 2025 |
| Total number of edits | 404 |
| Recent number of edits (within past 30 days) | 0 |
| Recent number of distinct authors | 0 |
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