The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

How long for a final proof?

Anonymous baker's picture
Anonymous baker (not verified)

How long for a final proof?

This looks like a nice recipe with a lovely resulting sourdough bread. However I am confused about the final proof. After two Levain builds, both of which double within 3 hours, how does she manage a 10 hour final proof at room temperature without over fermentation? And even if one can get away without over fermenting how does it not over proof? 

Pane cafone (Neapolitan peasant bread) - original Italian recipe










AlanG's picture
AlanG

If I am getting this right, there are two three hour levain builds, followed by mixing the main dough some stretch and folds and then a 10 hour proof.  Maybe 17 hours total.  Perhaps the 10 hour proof can be done overnight.  I agree that over proofing is an issue.

Lechem's picture
Lechem (not verified)

I'm sure it works but everything tells me I wouldn't get away with the timing. Can't bring myself to do an all nighter so it'll have to be fridge time. 

Mealworm's picture
Mealworm

The video is vague regarding the location and temperature of the proof. In a comment on the Youtube posting, she indicates that the final proof was done overnight in the refrigerator.

Lechem's picture
Lechem (not verified)

A very important piece of information which should be in the video/recipe. 

Thank you!