hi, good morning. i just started baking bread again yesterday, cheated and bought a sourdough from our local organic bakery. it's very good and strong.
anyway, i used my standby recipe from the bba, basic sourdough bread, once made just plain and once made with 30% millet and pumpkin seed addition (thanks for teaching me baker's percentage!). i also spiked it with 1--1/2 tsp. yeast, as pr suggests. as i tend to let my breads overrise i reread the chapter on prroofing and ove nspring. the plain sourdough had wonderful oven spring so did the boule i made from the yeasted dough. but the rolls made from the yeasted are delicious but little bricks that didn't rise in the oven as well. i carefully scaled 80 gr pieces which is what the bakery mentioned above uses for their rolls. the don't add dough enhancer, still their rolls are big and light. i poked all of the breads/ rolls with a finger to determine wether the dough was proofed enough. they all tested done(dough sprang back).
proofing time has always been the guesswork in baking for me so maybe someone can explain it a little more to me . i'd appreciate this a lot!