Please explain what 3/4 proof means in yeast dough. Is it time of fermentation or size of product?
Proof in bread baking indicates the period of time a product is allowed to rise after it is shaped and placed on or in pans and set out at room temperature.
Products are usually proofed until doubled in size, so 3/4 proof means that it has not quite reached the doubled in size status.
Products are "proofed" in a humid, draft-free, 95 to 100 degree F. place.
Some ovens, like my new home oven, have a proofing feature that is very helpful with this bread making step.