What indicates that bread is ready to be removed from the proofer?

The indication that bread is ready to be removed from the proofer primarily hinges on the dough reaching its desired level of fermentation and expansion. When the dough has effectively doubled in size, this suggests that it has risen adequately due to the action of yeast and has developed the necessary gas pockets for a good texture.

Thus, when referring to the option regarding the bread tool, it emphasizes the importance of using an appropriate tool to check the dough's readiness, as it is a standard practice in baking to confirm the dough's consistency and behavior, ensuring it is primed for the next step. The interaction with the bread tool serves as tactile feedback, revealing the dough's readiness for baking.

It’s notable that other options, while potentially relevant in different contexts of baking or judging bread quality, don’t provide the definitive assurance that the dough has properly completed its rising phase compared to the doubling in size, which is a classic sign of fermentation. This makes the chosen option particularly fitting in the context of confirming the dough's readiness after proofing.