The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Final proofing

1groovey's picture

Denser dough not proofing long enough?

May 3, 2011 - 6:03pm -- 1groovey

I believe I know my "problem" if my final end product after letting rise for the second time and everytime I get a denser dough like bread, is this because I am not final proofing long enough?

Using unbleached "All purpose flour"

Sponge is rising for approximately 90 minutes

Combining sponge to dough mixture.

Kneading dough for 15 mins by hand seems to pass the window pane test for elasticity.

Letting rise covered in plastic 4-5 hrs on top of stove

Pounching down Dividing dough for loaves

Teegstar's picture

Feeling deflated

November 8, 2009 - 5:57pm -- Teegstar

Hi everyone

I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.


Bushturkey's picture


February 18, 2008 - 2:24am -- Bushturkey


I've been baking for many years but, until recently, have been using the old "knead for 10 minutes on a floured surface, let double, knock back and prove a second time  then bake" method. Time between mixing and baking typically around 1 hour!

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