My neighbor said my sourdough looked like a 'sad, deflated football'

She pointed out I was over-proofing it by about two hours in my warm kitchen, so now I set a timer for half the time. Anyone have a good visual cue for when the dough is ready to bake?

4 comments

4 Comments

hayden_craig9511d ago

My buddy swears by the poke test, where you poke the dough and watch how fast it springs back. If it springs back slow and leaves a little dent, it's ready to go.

murphy.tessa11d ago

That poke test @hayden_craig95 mentioned is a solid trick. Does your buddy use it for all dough types, like a wet sourdough versus a stiff bagel dough? I've found the spring-back speed can be totally different. A high hydration dough might barely spring back at all when it's ready, while a firmer dough needs that slow, partial return. It takes some practice to read the different behaviors.

the_susan11d ago

My first sourdough proved @hayden_craig95 right, that poke test is key.

rowan_wells309d ago

My friend over-proofed her focaccia last week because she waited for a full spring back. It just never came with that wet dough!