When is the proofing done?
Hey all - its my first time here just registered to get involved with the various baking forums.
I recently followed the Sough Dough Starter guide from the Clever Carrot website and its all gone quite well. I am on day 6 and my starter is doubling in size roughly when fed within 2 hours. I created a levain from my main starter (this doubled over night) so I am attempting to make my first loaf.
The recipe is the one off the clever carrot again.. Sourdough Bread: A Beginner's Guide - The Clever Carrot
All is going well so far and I am just on the bulk rise but not sure how long to do this for - it states that the rise can take between 2 and 12 hours depending on temp (which is fair enough). However is there anyway to tell for sure when its done with the bulk rise? I read about pressing it in and seeing if it springs back is that a good test?
My temp is about 23-24c in a cupboard with my boiler so I'd imagine it might take 6'ish hours.. but any ideas on how to check so I don't let it over rise? Currently I am about 5 hours in and I'd say its almost doubled in size but not quite