Final answer:
Yeast bread is considered properly proofed when a finger indentation remains, indicating that the fermentation process has produced a sufficient amount of carbon dioxide gas to make the dough rise.
The correct option is: A. Baked.
Step-by-step explanation:
Yeast bread has been proofed thoroughly when a finger indentation remains. This process refers to the phase during breadmaking when the dough has fermented enough and has become airy due to the production of carbon dioxide gas by the yeast through alcoholic fermentation.
The fermentation process is essential for the dough to acquire the proper texture and flavor characteristics typical of yeast-leavened bread.
Historically, artisanal breads took longer to produce because wild yeasts from the air were used, which were less reliable, leading to many discarded batches.
The evolution of modern yeast strains has made this process more consistent. The carbon dioxide gas produced by the yeast is what causes bread to rise, creating the small holes seen in the bread's structure.
Alcoholic fermentation by yeast leads to the creation of the airy structure of bread. Modern yeast strains have made the bread-making process more consistent compared to historical artisanal methods.