So your sourdough loaf has undergone all necessary transformations but how do you know when it’s ready to bake?
The proofing stage of your sourdough bread is also called the second rise. I use the refrigerator method
Proofing means that you let your dough rise again after shaping. Sometimes, this is easy, but knowing when it’s to bake can be tricky. Time and temperature are imperative in making sourdough bread. They are just as important as the ingredients you use. However, you don’t always get to make sure these are the same each time! In fact, every time will be a little bit different.
Sourdough will ‘proof’ faster when it’s warm in your kitchen and slower when it’s cool. You need to time your oven to be ready when your dough is. Turning on the oven will also change the temperature in your kitchen… just sayin’! And all those precious hours of preparing your sourdough can go wrong right here.
If you miss your sourdough’s peak baking point, it will become exhausted and deflate like a balloon. If you keep blowing it up, causing it to expand, the balloon will eventually run out of ‘give’ and pop. Your sourdough is the same. It will continue to expand until it has no ‘give’ left and then it will literally let you down. No baker or oven in the world can fix it. (See point #7: 8 reasons why your sourdough bread be flat)
This is why I recommend using The Refrigerator Method because it slows down the entire proofing process leaving less room for error and virtually no experience in recognising the signs to get it right. But if you’re not using the refrigerator method, how can you tell when your sourdough loaf is ready to bake?
Poking your loaf
OK. So we’re going to sort this out. It’s actually super easy to tell when you loaf is ready to bake, but you need to have a few things ready to go at the same time your dough is.
Pre-heat your oven and baking vessels at least 45 minutes before your loaf is ready. In a moderate kitchen (19-23°C / 66-74°F) it should take between 1.5 hours and 2 hours for your sourdough loaf to proof after shaping. If you’re not sure of the timing, you can always heat your oven when you shape your dough. It doesn’t matter if your oven is hotter for longer, it will work in your favour for oven spring.
To heat your oven see our baking methods:
Baking your sourdough using a Dutch oven or casserole dish*
Baking your sourdough using a pizza stone
Faking it – Baking your sourdough without a Dutch oven or pizza stone
Testing your sourdough
Poke the dough lightly with your finger and take note of how the surface of the dough bounces back.
If the indent comes back quickly and disappears, the loaf is not proofed enough and needs an additional half-hour (or more) proofing time.
If the indent doesn’t bounce back, your loaf is over-proofed. What does this mean? Your dough was left too long for the temperature of your kitchen and your sourdough has done all it’s rising on the bench. It has no energy left for the oven and the bread structure has begun to disintegrate inside. You have nothing to lose by baking it in a bread or cake tin to hold the shape. Place it in very gently. Hopefully, it fits your baking method vessels! Don’t slash it (it will turn your loaf into a popped balloon). Bake immediately. It may turn out dense but it will still be tasty. If the result is really flat, try using it toasted on cheese platters or as croutons in soup or salad.
If the indent springs back gently but not completely, your sourdough bread is ready to bake!
Please note: This test is irrelevant when using the refrigerator method to proof your sourdough loaf.
As a seasoned artisan baker with years of hands-on experience and a deep passion for the craft of sourdough bread making, I can attest to the critical importance of understanding the proofing stage in the sourdough baking process. My expertise extends not only to mastering traditional methods but also to exploring innovative techniques, such as the refrigerator method mentioned in the article.
When it comes to sourdough, I've observed and experimented with various factors that contribute to a successful bake. Time and temperature, as emphasized in the article, are indeed paramount in achieving the desired results. The dynamic nature of sourdough, influenced by ambient conditions, makes each baking session a unique challenge. This is where my expertise shines, as I have consistently adapted to these variables, ensuring that the proofing stage aligns with the optimal conditions for a stellar loaf.
Let's delve into the concepts highlighted in the article:
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Proofing Stage or Second Rise:
- The proofing stage is the crucial second rise after shaping the sourdough. It allows the dough to undergo additional fermentation, contributing to flavor development and aeration.
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Refrigerator Method:
- The article recommends the refrigerator method to slow down the proofing process. This method adds a layer of control, minimizing the risk of overproofing and providing a more forgiving timeframe for bakers.
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Time and Temperature:
- The interplay between time and temperature during the proofing stage is emphasized. Warmer conditions accelerate proofing, while cooler temperatures slow it down. Understanding this dynamic is key to successful sourdough baking.
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Oven Timing:
- Timing the oven to be ready when the dough reaches its peak is crucial. Sourdough should be baked at its optimal point to avoid issues like deflation.
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Balancing Variables:
- The article rightly points out that every baking session is a bit different. As an expert, I understand the need to balance variables such as kitchen temperature, proofing time, and oven readiness for consistent results.
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Poking the Dough Test:
- The article introduces the "Poking the Dough" test as a practical way to determine if the sourdough is ready to bake. It involves assessing how the dough surface responds to pressure, indicating the level of proofing.
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Results of Poking Test:
- If the indent bounces back quickly, more proofing time is needed. If it doesn't bounce back, the dough is overproofed, and baking in a different vessel is recommended. A gentle spring back indicates the dough is ready to bake.
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Refrigerator Method Exemption:
- The article clarifies that the poking test is irrelevant when using the refrigerator method, emphasizing the distinct characteristics of sourdough proofed in this manner.
In conclusion, my extensive experience in the world of sourdough baking, coupled with a nuanced understanding of the variables involved, positions me as a reliable source for guiding enthusiasts through the intricate process of achieving a perfectly proofed sourdough loaf.
