How to measure proofing
Here is a question I'm encounter over and over again.
What's the best measurement of a good final proofing.
Assuming 85% proofing is a good level for the last 15% proofing using over spring how do I test for the 85%.
I am using finger pressing waiting for the dough to get back to its original shape slowly but miss quite a lot.
When I miss, the heat in the oven, working against the humiduty wins and I get (small) cracks in the loaf.
Any ideas, tips?
Thanks a lot,