## Final Sourdough proofing and size

So, as I scientist I am always experimenting in theory then embark on the big experiment. So I am considering taking half of my planned sourdough bread tomorrow to make 1 boule and then a lot of smaller (80g) rolls.

The dough goes through the same process of course, but will just take half of it at the final shaping stage (see below) and divide into smaller balls. **Big question:** Is the proofing time the same irrespective of size? Will the dough proof quicker in smaller balls?

Thanks for all help as usual

Andy

1. Mix together all ingredients.

2. Leave 10 min

3. Knead 15 sec

4. Leave 10 min

5. Knead 15 sec

6. Leave 30 min

7. Knead 15 sec

8. Leave 1 hour

9. Knead 15 sec

10. Leave 1 hour

11. Knead 15 sec

12. Leave 2 hours

13. Divide dough into 2 or 3 pieces

14. Leave 15 min

15. Shape dough

16. Leave about 4 hours

17. Bake