I am making a babka today following instruction without ingredients. They mention to proof the dough toward the end of the preparation for 2 hours. Is proofing the same as letting the dough rise. The dough is risen before proofing for 1-1/2 hours.
"Proofing" is, in the general sense, the same as letting the dough rise. Although its purpose is to provide an opportunity for the dough to develop gluten structure and flavor. Never proof your dough by the clock. Proofing times are simply recommendations and can vary greatly depending on temperature and humidity. The increase in mass (e.g. "until the dough doubles is size) is a much better gauge for deciding when the dough has risen enough for the next phase in your baking process.
With respect to yeast - you can prove yeast with or without sugar. You'd only use sugar if the dough formula called for it as an ingredient.
Thank you for your response. Did not make the babka today. Will watch the dough as it rises and gauge the time for baking. The yeast is combined with lukewarm milk and it will stand 10 minutes. Sugar is combined with butter separately. Looking for the web site that is only for baking and is similar to tastespotting.
Yes, proofing is the same as rising - except when it refers to "proofing" yeast before mixing the dough - that refers to adding the yeast to warm water and a little sugar then waiting for 10 minutes or so to make sure that the yeast is good (i.e., starts to bubble) otherwise knows as "proving" the yeast. But when it refers to dough, it's the same as rising.