October 31, 2011 - 7:59pm
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????
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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.
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