The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Over night retarding of Hammelman's Vermont Sourdough: how to tell if it is proofed

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liztree's picture
liztree

Over night retarding of Hammelman's Vermont Sourdough: how to tell if it is proofed

Hi.

I am basically making Hammelman's Vermont Sourdough... I over night proof in my fridge. In the am how can I tell if it is pfoofed enough????

lumos's picture
lumos

Whether it's cold retarded or proofed at room temperature, a finger-poke test is one of  the most reliable methods to judge a level of fermentation.  Either wet your finger-tip or sprinkle flour/semolina on the dough, poke your finger on the dough (1 - 1.5 cm deep).  If the dough bounce back to close the hole immediately it's not done yet.  If it slowly comes back and close the hole only about a half-way, that's when you want to start baking. If it doesn't come back at all, it's over-proofed.

liztree's picture
liztree

OK! Thanks you so much for your reply. I did not know the test was the same for cold dough!!!! This is awesome! I appreciate this site so much!!!!  Liz Tree