Finger poke test problem
I've been baking every couple of days for about a month and a half now--mostly working on whole wheat/blend sandwich loaves.
When in their final proof, I've been noticing that my loaves are always overproofed according to the finker poke test. So, of course, I rush to get the oven warmed and the loaves in. Most of the time it yields a very reasonable sandwich loaf.
Today I used Peter Reinhart's whole wheat formula (overnight refrigeration) from ABED. Lo and behold, I did a poke test 30-minutes after shaping (about 40-42 minutes after being pulled from fridge) and the indention stays.
This has also happened with the Laurel's Kitchen recipes that I have started with.....
What's going on here? Why does the indentation I make never fill in?
I've got today's loaves still proofing in the microwave....any input would be much appreciated! :)