Volume and final proofing of sourdough vs yeasted dough
Hi, I'm just getting into sourdough baking and am having some issues with determining when the stages of BF and final proofing are complete. I am used to making high hydration yeasted doughs which are very predictable.
What I want to know is, if I made two lots of dough with the same white flour, same weight, hydration, salt, one made with instant yeast, one made with levain, and lets say I BF the yeast dough to 2 times volume, and the sourdough to ~ 1.5 times volume, shape them, put them in two identical bannetons...
...will the sourdough be proofed at the same volume as the yeast dough? or does sourdough usually end up being smaller in volume when proofed than yeast dough? and if so, does it get more oven spring to make up for that? Or are they smaller finished loaves in general and more dense?
I just need to know what to expect so I can understand what to work on at each stage.
Thank you.
Harry.
I don't have any factor to calculate the proofing times, since each starter is different. But in general, sourdough takes longer than instant yeast. There are some formulas out there to replace yeast with sourdough, I believe it was a cup of starter per package of yeast (11 g). But even then, starter takes longer.
Your dough is ready when it has noticeably grown in volume, there are obvious bubbles everywhere and it is smooth and jiggly.