One of the most common questions among sourdough bakers is how to tell if the dough is proofed. Sometimes, it can be tricky to understand when to stop proofing and start baking.
The dough's readiness for baking, or when fully proofed, varies depending on whether you proof it on the counter at room temperature or in the refrigerator. Dough ferments and develops differently under these two conditions.
What happens during proofing?
When you proof sourdough, the dough essentially rests while the yeast and lactic acid bacteria (LAB) continue working.
During countertop final proofing, the yeast continues to produce carbon dioxide, which causes the dough to rise. During cold proofing in the fridge, the yeast slows down its activity, and lactic acid bacteria continue their acid production.
Whether warm or cold, final proofing is the last stage of dough fermentation before scoring and baking. During this time, the dough develops its final structure and flavor. Proper proofing is key to baking a delicious loaf with a perfect crumb and crust.
Signs of well-proofed dough on the counter
When proofing dough at room temperature, a warm environment helps the dough rise more quickly. Here are the key signs that your dough is proofed:
- The dough has risen in size: A well-proofed dough will have doubled in size by the end of proofing. If you shape your dough after a 30% rise during bulk fermentation, it will raise the remaining 70% in the banneton. If you shape it at 50%, it will raise the remaining 50%, and so on. The total rise will always add up to 100%.
In the end, it takes practice and intuition to recognize how much the dough has risen in the banneton. Use this sign in combination with the "poke test."
- The dough looks relaxed: As it rises, it will appear soft and relaxed, gently filling the banneton's shape.
- The dough passes the poke test: Gently press the floured finger into the dough. If it springs back slowly and leaves a small dent, your dough is ready for baking.
What is the poke test?
The poke test is an easy way to check if the dough is ready to bake when proofing on the countertop. However, it doesn't work for dough cold-proofed in the refrigerator.
To do the poke test, lightly dust your finger with flour and gently press it about ½ inch into the dough. Then, watch how the dough reacts:
- If the dent springs back slowly and only partially, your dough is perfectly proofed and ready to bake. The gluten has relaxed, and the dough is holding just the right amount of gas.
Checking the dough using the poke test with a finger.
The dent springs back slowly and only partially, indicating the sourdough is perfectly proofed.
- If the dent bounces back quickly, the dough is underproofed and needs more time to rise. It is still tight and elastic, meaning the gluten hasn't relaxed enough yet.
- If the dent stays and doesn't spring back, your dough is overproofed and should be baked right away. This happens because the dough has lost its strength, and the gas that once kept it airy has escaped.
If you prefer proofing on the counter, keep practicing the poke test. The more you poke your dough, the better you will learn to recognize that perfect readiness.
Signs the dough is proofed after refrigeration
When you proof sourdough in the fridge, the low temperature slows down fermentation.
According to Tom Cucuzza, depending on the dough temperature at the end of bulk fermentation, it takes about 10 hours for the dough to cool to 39°F (4°C) in the fridge.
Telling if your dough is fully proofed after cold proofing relies more on knowledge and experience. If you have mastered bulk fermentation and understand when it is finished based on dough temperature and percentage rise, you will know when to move the dough to the fridge.
The key to knowing when the dough is fully proofed is to finish bulk fermentation in time and move it to the fridge. With the refrigerator set at the right temperature, 39°F (4°C), the dough will usually be fully proofed in at least 8-10 hours.
Unlike proofing at room temperature, there are no clear visual or textural changes to guide you. Let me explain:
- The dough doesn't rise much: The dough continues fermenting in the fridge, but the cold temperature causes it to contract slightly. It may increase in size slightly or stay the same.
- The dough feels firm yet soft: When you press it, it will feel firm from the cold but still soft and relaxed. However, this isn't a reliable sign to go by.
- Bubbles may or may not be visible: You might notice bubbles on the surface, but this depends on whether the banneton was covered during proofing. If the dough was uncovered, the top may have a light skin.
- The poke test doesn't work. Cold dough springs back quickly, misleading you to believe it is underproofed. The test is unreliable when the dough is chilled.
What happens if you get the final proofing wrong?
If you mess up the final proofing, you will have under- or overproofed sourdough.
Overproofing results in a flat loaf that lacks structure. Underproofing means the dough hasn't finished fermentation, resulting in dense bread.
It is important to find the right balance so the bread dough can rise properly and bake into a light, airy loaf.
Let's talk sourdough
Do you prefer countertop or cold proofing, and why? Share your experience in the comments below.
Joan says
I'm a beginning sourdough baker and I'm a little confused. I have actually made two loaves and one turned out beautiful and the other one went in the trash. I could not understand that since I had done everything the same to both Loaf's.
My question for now is, If I want to have some fermentation time in the refrigerator at what point does it go in the refrigerator.
If I understand you correctly I could potentially have it on the counter fermenting for 5 hours then ferment in the refrigerator for additional time say 8 hours and then shape it and put it on the counter? is that correct?
If it is correct at what point do I know it's ready to be baked having been brought out from the refrigerator to rise on the counter?
Thank you, I need some help!
Irina Totterman says
Hello Joan, there is a difference between bulk fermentation and final proofing, they are not the same. You’re currently on the blog post dedicated to final proofing (both countertop and cold proofing), which comes after bulk fermentation. As a beginner, you should complete bulk fermentation at room temperature first, then shape the dough, place it into a banneton, and transfer it to the refrigerator for cold proofing. I recommend reading my blog post on how to tell when bulk fermentation is finished, as it will clarify this step in detail.
As for your last question “How do I know it’s ready to bake after bringing it out of the refrigerator?” you actually don’t need to let the dough rise on the counter after an overnight cold proof. Take it out of the fridge, score it, and place it straight into the preheated oven. There’s no need to warm it up or proof it further at room temperature. I also highly recommend reading my Beginner’s Sourdough Guide. Subscribe to my email series where I created the lessons in a logical, step-by-step way so you can learn sourdough without feeling overwhelmed. Happy baking!