20 Sourdough Bread Proofing FAQs (Answered)

If you have questions about sourdough bread proofing, here are answers to the most common questions to help you nail the perfect loaf.

To remind, sourdough fermentation is a two-step rising process for the dough:

• First rise (bulk fermentation): Big nap for the entire dough.
• Second rise (bread proofing): Final rest for the shaped dough.

1. What is bread proofing for sourdough?

Bread proofing, also known as a dough second rise, is the final step before scoring and baking sourdough bread. During this time, the dough continues to ferment, building structure and developing its final texture and flavor.

2. Should the dough be shaped before or after proofing?

The dough must be shaped before final proofing. This step gives the dough structure and helps it hold its shape in a proofing basket as it rises.

3. What is the difference between warm and cold proofing?

Warm or countertop proofing happens at room temperature and is faster. Cold proofing, or cold retard, happens in the fridge and slows down the rise, allowing more flavor to develop.

4. What tools do I need to proof sourdough dough?

You will need a proofing basket (banneton), plastic wrap, or a lid to cover the dough.

5. Can I substitute a proofing basket (banneton)?

You can use a bowl or colander lined with a clean tea towel as a banneton alternative.

6. Can I proof bread dough at room temperature instead of in the fridge?

Yes, but keep an eye on your dough. Room-temperature proofing is faster (1-3 hours), so you must bake it sooner.

7. How do I adjust proofing time for hotter or colder climates?

Dough proofs faster in hot climates, so the proofing time on the counter should be shortened. In colder climates, dough proofs more slowly, so it requires extra time to rise.

8. Do I need to cover my dough during the proofing stage?

If you are proofing on the counter, cover the dough with a tea towel to prevent it from drying out. In the fridge, it is up to you. Leaving the dough uncovered in the banneton won't affect the quality of the finished bread.

9. What is the ideal temperature for final proofing?

A temperature range of 75-80°F (24-27°C) is ideal for countertop proofing. For cold proofing, the dough should be kept in the fridge at 37-39°F (3-4°C).

10. How long should bread dough proofing take?

It depends on the recipe and temperature. At room temperature, countertop proofing can take 1-3 hours. If you are proofing in the fridge (cold proofing), it can take 8-24 hours.

11. How long can I cold-proof sourdough in the fridge?

You can cold-proof bread dough in the fridge for up to 5 days at 37-39°F (3-4°C), but the flavor and texture start to deteriorate after 3 days. The most common cold proofing time is between 12 and 24 hours, but it can be extended to 48 hours if desired.

12. How do I know when the dough is done proofing?

With countertop proofing, the dough is ready for baking when it has doubled in size, is airy and puffy, and passes the "poke test."

The "poke test" doesn't work when the dough is proofed in the fridge. Instead, the dough is ready for baking when it has reached the target percentage rise during bulk fermentation and fridge-proofing for at least 8-10 hours.

13. What is the "poke test?"

The "poke test" involves pressing the floured finger into the dough. If the dough leaves a small dent that springs back slowly, it is ready for baking. If it doesn't spring back, it may be over-proofed. If it springs back quickly, it needs more time to ferment.

14. Can I proof sourdough too long in the fridge?

Yes, you can overproof sourdough in the fridge. Since the dough continues to ferment, it can lose its shape and spill over the banneton. If this happens, the only way to fix it is to bake it in a loaf pan and turn it into focaccia.

15. How does bread dough become over-proofed in the fridge?

The dough can become over-proofed in the fridge if bulk fermentation is extended too long. However, if bulk fermentation is completed properly and on time, there is minimal risk of the dough over-proofing during cold retard.

16. Why did my dough spread out flat after proofing?

This happens if the dough is overproofed. Make sure to master bulk fermentation and shaping techniques.

17. Can I fix a short bulk fermentation with a longer cold retard?

Even though the dough continues to ferment in the fridge, it may not fully proof, even if left for a few days. Theoretically, it is possible, but once the dough reaches 39°F (4°C), fermentation slows down and almost stops.

18. Can I finish proofing the dough after a cold retard?

Cold retard, or cold proofing, is the final step before scoring and baking sourdough. Once the dough reaches 39°F (4°C), it will take several hours to warm up to room temperature. The dough will unlikely get to the fully proofed stage if it is still under-proofed.

19. What should I do if my dough sticks to the banneton after proofing?

If the dough sticks, gently shake the banneton or carefully release it with floured fingers. Next time, to prevent sticking, flour the banneton well with rice flour before placing the dough in it.

20. Do I need to warm the dough after removing it from the fridge?

No, if the dough was properly bulk fermented, you can bake it directly from the fridge. However, if the dough was slightly "under-proofed" before refrigeration, you can let it sit at room temperature to continue proofing, although it may not fully reach the desired proofed stage.

Just between us

I can't stress enough how important it is to master bulk fermentation. If the dough isn't properly fermented during this stage, you can adjust it during countertop proofing by allowing it to ferment longer. However, once the dough goes into cold proof, any fermentation mistakes made during bulk fermentation can't be fixed.

Every part of making sourdough bread matters, but bulk fermentation and a healthy, active starter are the keys to great bread.

Let's talk sourdough

Do you still have a question about bread proofing that wasn't answered in this post? Drop it in the comments.