Understanding Over and Under Proofing in Sourdough: A Comprehensive Guide for Beginners Using
Visual Cues
Sourdough baking is a delightful and rewarding craft, but achieving the perfect proof can be a challenge.
Over and under proofing are common pitfalls that many bakers encounter. In this tutorial, we'll delve
into these issues, and how to use a clear, straight-sided container for a visual aid during the bulk proofing
process. We'll also discuss environmental factors and how to gauge the dough's growth.
Before you dive into this discussion, consider learning this One Trick to help ensure Proofing Success:
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Understanding the Proofing Process:
- Proofing is the fermentation process in which dough rises before baking.
- Proper proofing allows the dough to develop flavor, texture, and a good rise.
A perfectly proofed loaf will have uniform bubbles inside when cut, will develop an “ear” if scored
properly and will “spring” during the baking process, rising and allowing steam to escape from the inside
through the beautifully crispy crust and will have no gummy or sticky spots inside if allowed to cool fully
before cutting.
Identifying under and over proofed dough in sourdough baking is challenging. Here's how to recognize
these conditions:
Under Proofed Dough:
Under-proofed dough will be smaller and have insufficient rise. It won't have reached the desired
volume, resulting in a dense and heavy bread. Once baked it can end up with non uniform bubbles in the
crumb, a wet or gummy texture and a very dense structure.
**Poke Test:** When you press a finger gently into the dough, it bounces back quickly. There is no
indentation left, or it springs back rapidly. Let it proof longer.
Over-Proofed Dough:
Over-proofed dough will have expanded significantly, perhaps even collapsing. It will be overly large and
puffy.
**Poke Test:** When you perform the finger poke test, the dough won't spring back much or at all. It
will leave a deep indentation that remains.
The gluten structure can break down in an overproofed dough, leading to a sticky and difficult-to-handle
consistency.
Once baked, over proofed dough may collapse completely or end up with non uniform holes in the
“crumb”.
Remember that identifying the ideal proofing time is also influenced by factors like room temperature,
dough hydration level, and the strength of your sourdough starter. Learning to recognize these visual and
tactile cues, along with practice, will help you find the perfect balance and achieve a well-proofed
sourdough dough for your baking needs.
Bulk Proofing:
- Bulk proofing refers to the initial fermentation stage. It technically begins as soon as you mix your
dough, but most people think of it as the time between the end of your stretch and fold process and the
initial shaping.
Using a Clear, Straight-Sided Container for Visual Cues:
- Choose a container that's clear and has straight sides, like a clear plastic tub.
- This container will help you gauge the dough's rise through the Bulk Proofing Phase.
- After you have completed stretch and folds, place your dough in your container and mark its height.
Watch for it to rise to your desired proof, somewhere between 40-80%.
Regarding Rise Percentage:
Generally a dough that rises in a very warm environment temp can rise to 80-100% doubled without
over proofing.
A dough in a colder environment may only need to rise 30%.
Here is an excellent, very in depth discussion on rise percentage if you are interested:
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Determining the Proofing Time
- Sourdough varies, so you must rely on visual cues and temperature.
- Look for a noticeable increase in volume and a dome on the dough.
- Perform the "poke test": Gently press your finger into the dough. If it springs back slowly, it's likely
ready.
Environmental Factors:
- Environmental temperature plays a significant role in proofing.
- Cooler temperatures will slow fermentation, while warmer temperatures will speed it up.
Preventing Over-proofing:
- Monitor the dough closely, especially when it’s your first few times baking. Your eyes can really help
you.
- Refrigeration: If you can't bake immediately, place the dough in the refrigerator to slow fermentation.
Achieving the right proof in your sourdough bread is a blend of art and science. Utilizing a clear,
straight-sided container helps you gauge the fermentation process, while understanding environmental
factors and visual cues is crucial. Experiment, learn from your dough, and with practice, you'll master the
balance between over and under proofing, leading to delicious, perfectly risen sourdough bread.
Our Beginner Bread Recipe is specifically designed to make practising your first loaves easier. It is low
hydration and easy to follow. Here are the video tutorials we have made for the group:
Step by Step Short Version:
https://youtu.be/pyxaaUCH2OE?si=vM_6i3lDb2nzeBRA
Full Length Beginner Bread Recipe Tutorial:
https://youtu.be/BIKags7dPpU?si=sfUUk2f9HCCZsWYa
