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INGREDIENTS
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signs your sourdough has finished proofing - true sourdough - sourdough baking at home
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tips
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signs your sourdough has finished proofing
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written by aysha in bakers tips
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how long should you leave sourdough to rise before baking? when sourdough is left to rise
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the dough's volume has increases
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the dough is no longer dense
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sides of the bowl
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this is the point at which it is ready to be shaped
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how long should you proof sourdough for
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note: if you'd like more detailed information how temperature affects sourdough
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although it's handy to have a rough time frame of how long your sourdough should proof for
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leaven has been used in the dough
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the temperature of the dough and its environment
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the smaller the amount of sourdough starter in the dough
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% starter
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again
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signs of change during bulk fermentation of sourdough
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sign #1: the dough's density will change
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tip: sourdough needs to be handled very gently at this stage in order to maintain all of those bubbles it has spent hours developing
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has the dough become aerated? if it is still dense then it needs more time to ferment
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sign #2: the dough will ‘feel' different
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does the dough seem ‘wobbly' when you move the bowl around? it's time to begin shaping
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there is also a test that you can perform to help you understand if the dough has developed enough strength and ‘bounce' in it to hold itself up…
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the dough pops back out quickly - this means its under-proofed
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the dough stays where it is - this means its over-proofed
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the dough pops back out slowly and leaves a slight indentation - perfect
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sign #3: the dough will behave differently
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does the dough want to ‘bounce back' when you give it a gentle stretch? this is a sign that it is ready to be shaped
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sign #4: the dough will look different after fermentation
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grown in size - don't wait )
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along the sides of the bowl
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smooth surface - there should be no shagginess in the texture of the dough
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does my sourdough have to double in size
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has it definitely grown in size
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what happens if i proof my dough
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has started to collapse at the sides of the bowl
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second sign: the dough has become loose and slack
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what to do: this is a heavily over proofed dough. the only thing to do is pour it into a greased loaf tin and bake it. the loaf tin will hold its shape up in absence of strength in the dough
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baking heavily over proofed dough at this point will probably result in a denser
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what happens if i don't proof sourdough
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under-proofing sourdough is much more forgiving than over-proofing it. so err on the side of caution if you're not sure
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how can i control how long my dough needs to ferment for
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if you'd like to learn the tools i use to bake great sourdough bread
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link to full guide to milling your own flour at home
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full guide to milling your own flour at home
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after spending some time honing in on my sourdough bread baking skills
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skip to content
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menu
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search
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guides
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recipes
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courses
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basic time guidelines
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the timing
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leaven used
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temperature
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range
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time
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guideline
20 Cs
f
4
hours
20 Cs
f
8
hours
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the ‘poke' test
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collapses
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does it show other characteristics of fermentation completion
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if the answer is yes to these two questions
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as i mentioned earlier
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but all in all
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aysha
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recent content
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