The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough pizza : finger dent test ?

Eliott's picture
Eliott

Sourdough pizza : finger dent test ?

For sourdough bread, bulk fermentation lasts until dough doubles or triples (about 8h at 23°C and 10% sourgough ratio), and proofing until proper finger dent test (bread should have rose slighlty under 100%).

As I understand, pizza dough recipes call for shorter bulk fermentation and longer proofing time.

But how do you know bulk fermentation and proofing are finished ? Should bulk fermentation last until dough at least doubles like bread ? And can finger dent test also be applied to pizza dough proofing ?

BaniJP's picture
BaniJP

When working with sourdough, the dough needs to grow only by 20-50% (as opposed to double or triple when working with yeast). Look out for some bubbles on the surface, some growth and how airy/light the dough feels.

You can estimate bulkproofing time by dividing your flour amount by starter amount (for example 500 g flour : 125 g starter = 4, so about 4 hours at room temp). Obviously this changes with different temperatures, water content, flour type etc., but it's a good starting point.

You can apply the poke test to pizza dough as well, it usually applies to all kinds of yeasted doughs and sourdoughs.

Benito's picture
Benito

BaniJP I never knew that little trick to estimate bulk fermentation time, thanks for sharing it.

BaniJP's picture
BaniJP

Take it with a grain of salt though, it's a just a rough formula I came up with based on my experiences and fermentation times I could find throughout books and online ;)

barryvabeach's picture
barryvabeach

For me,  pizza and bread are totally different. It is not common to use a cold ferment for pizza dough and see no or almost no rise in BF - since the purpose is to develop flavor.  https://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047    

Eliott's picture
Eliott

edit

Eliott's picture
Eliott

Thanks a lot !

So, as for bread, the dough should spring back slowly and incompletely when correct proofing is achieved ?

BaniJP's picture
BaniJP

Yes.

GlennM's picture
GlennM

i do a short bulk, maybe a couple of hours. Divide, ball and put it in the fridge. It takes a couple of days to rise a bit and I use it cold from the fridge. I have gone as long as 5-6 days and it’s still fine. If it rises a bit too much I will re-ball it

 

Eliott's picture
Eliott

It looks delicious !

So, for bulk fermentation and proofing : what are you watching/looking for ?

1. Do you wait for 20%-50% dough expansion during bulk fermentation as BaniJP explained ?

2. You said it should not rise too much during proofing : why ? If it passes the finger dent test (nearly fully risen), it means that it should definitely have rose consistantly ? If you reball it, what are you watching/looking for before baking ?

GlennM's picture
GlennM

I use about 20% active levain an give it an hour or so to get going.  I usually just mix it in a stand mixer. Most of the fermentation takes place in the fridge. I put the balls in lightly oiled transparent containers and you will see the bubbles form. It does take a couple of days to be noticeable.  You have to open the lid occasionally to release the gas or it will pop off on its own leaving you with a leathery skin. If the Ball gets too large and starts to touch the lid I use it or re-ball it