Why do we proof our bread

We proof/ferment our bread in two sessions. Bulk fermentation and final proofing.

Bulk fermentation happens from the moment you add the

levain⁠

to the autolysed dough. Also during our fold and stretchings. The reason we say it is bulk fermentation of the dough, is that this happens before we split and shape our multiple breads. Easier to handle multiple breads this way.

Final proofing happens so get that flavour really set in the bread.

Bulk fermentation

This is extremely important to get the timing correctly to get a really good bread. We can say that this is the proof of the pudding to get that instagram friendly bread, in regards to air holes and an open crust.

If you really want to geek out on this part particularly, I suggest this book:

Open Crumb Mastery: For the Intermediate Sourdough Baker by Trevor J. Wilson⁠

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Important questions we need to ask ourselves in this stage is:

How long should the dough rest after the last stretching?

How do I know the dough is ready?

How much volume increase should the dough have received?

What role does temperature play in all this?

We can experience that the bread has not fermented enough, or even fermented to much. And this we want to avoid. We want to hit that sweet spot, and then these questions need to be considered during baking. The

I want to bake⁠

try to showcase a simple starter version, but you can really nerd into this subject to hit that sweet spot.

Normal yeast baking is said to double in size, but that can be a bit too much for sourdough, so from 30%-60% is something we can strive for.

At this stage the temerature plays an important role. The colder the room the longer it need to ferment. The warmer the room, the less it needs to ferment.

One simple rule I follow is this: At 25°C ambient temperature, bulk fermentation should go for about 4 hours. This is after the sourdough is mixed in, and we are ready to shape the bread. This includes salt adding as well as stretching and resting.

An example: You follow the simple rule and have the specific temperature. You mix the starter and decide to do 45 min fermentation before stretching. Then stretch 3 times. That is a total of 45 minutes pluss the 3x30 minutes pluss minus. Then you should let the bread bulk ferment for about one and a half hour after last stretch before you shape the bread and do the final proofing.

Have I bulk fermented enough

The ‘Poke’ Test

This test can be done once the dough has had some time to ferment. Poke your finger into the dough about a half inch deep. Does the dough ‘recover’ by popping back out? or does it stay where it is? If:

The dough pops back out quickly – This means its under-proofed.

The dough stays where it is – This means its over-proofed.

The dough pops back out slowly and leaves a slight indentation – Perfect, your dough is ready!

The Dough will Look Different after Fermentation

Once the dough has proven for enough time, it will look different. Look out for the following signs:

Grown in size – don’t wait for it to double in size though (see below).

Bubbles in the dough – These can be seen just beneath the surface or along the sides of the bowl.

Smooth surface – there should be no shagginess in the texture of the dough, it should smooth and almost shiny at its surface.

A domed surface – the top of the dough should looked domed, indicating it is still growing and has strength left in it. If it becomes flat or collapses, this is a sign it has over fermented.

Final proofing

Final Proofing happens once the shaped dough is in its proofing vessels. During the final proof, dough continues to rise. Some see that the bread can double in size for some breads, or even more for some other baked goods. When proofed at the proper temperature and environment, you’ll see croissant dough triple in size and become light, fluffy, and jiggly. Dough can be proofed in the fridge to retard fermentation, which adds flavour and makes dough easier to handle when transferring to bread pans or other containers. Artisan bread bakers often stress the importance of cold fermentation to develop flavours.

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If dough gets too warm during the bulk fermentation, the yeast will expand more quickly than the gluten structure. The gluten structure won’t be able to keep up with fermentation and air bubbles will collapse on themselves. Do not proof dough above 46°C. On the other hand, if yeast gets too cold (4°C), it can go dormant.