Use the poke test to STOP overproofing your dough!
HTML-код
- Опубликовано: 7 июн 2024
- My sourdough cookbook is available now, grab your copy here 👇🏼
www.theperfectloaf.com/cookbo...
Stop overproofing your dough! Use the poke test to help find the right time to bake your sourdough bread dough in the oven.
While the poke test isn't always 100% accurate, it's another way to assess how fermentation is progressing in your bread dough. This technique will help you determine when your bread dough is underproofed, properly proofed, and overproofed.
➡️ MORE SOURDOUGH BREAD BAKING GUIDES
www.theperfectloaf.com/
📙 MY SOURDOUGH COOKBOOK
www.theperfectloaf.com/cookbo...
🫙 EQUIPMENT
All my favorite baking tools:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:51 What is proofing bread dough?
01:32 What does under, properly, and overproofed dough look like?
02:15 When baking, be a doctor
02:55 Is the poke test ever wrong?
05:43 Overview of the test doughs
06:36 Poke test: underproofed dough
07:43 How to fix underproofed dough
08:01 Poke test: properly proofed dough
09:29 Poke test: Overproofed dough
11:08 How to fix overproofed dough
11:45 Why do the poke test?
#sourdough #baking #bread 
Хобби
Now that you know the poke test, use it in my high-hydration sourdough bread (I use it just before baking, look for it): ruclips.net/video/bdYPXnKHD2c/видео.html
I feel this video could've been 45 seconds long.
Would you ever consider showing the pokes in a split screen, showing all pokes simultaneously? Then we could tell a little better what we are looking for. :-)
That's a really great idea. I'll try to do this for a future video!
That would be amazing @@theperfectloaf
Please do...we look fwd to your showing us the pokes in a split screen, and simultaneously? Are u taking up the challenge? 😅 Tq so v much for your patience in tutorial 😊
I love how the three examples all look miles better than any loaf I've ever made.
Oh, no! 😱 Stick with it, you can dial things in, I'm confident of it.
@@theperfectloaf Fingers crossed. I only started baking about 2 months ago and I think the winter temps are playing havoc my bulk ferment.
@@jonallen262 yes, temperature is super critical with baking, especially sourdough. Check out my guide to baking and temperatures if interested! www.theperfectloaf.com/the-importance-of-dough-temperature-in-baking/
@@theperfectloaf That's really helpful. Thank you.
Iam watching from the Philippines.I just started my SD baking last November,and getting all info from You Tube videos about SD baking.Wow,there were lots and confusing.I like bakers who experiments and show what they experienced.Thank you for sharing.I think I overferment my SD!!!😮 will try again.Thank you
I have not baked in a while but love to watch your techniques and how easy you make bread. Making sourdough bread is an art and you’re so good at it. You are incredible.
thank you so much, Maria!
As a newbie this information is greatly appreciated and extremely helpful. Thank you
Seeing this video has made me realize that I have been overproofing my bread more often than not! I have two doughs going through bulk fermentation right now so I'll be watching like a hawk this time! Thank you!
Good luck on the adjustments! Let me know how things go with the modifications 🙂
@@theperfectloaf Same here. All my doughs come out dense with tiny holes and the score barely opens. I now know why.
@@sandro2304 it's possible you're overproofing if you don't get much rise in the oven!
Same exact thing with me! I have baked yeast bread for years, but actually gave up entirely on sourdough as it was always dense with almost 0 spring. None of the other bread baking channels ever explained it in this way somehow. I am curious to revive my starter and actually try this again.
@@thomascee give it a go! You got this. I'm here to help 🙂
I love your videos! They're easy to follow and extremely helpful! I've been making your easy no knead bread for a while now but just bought your book and plan to graduate to some of the more complex recipes soon. Thanks for all you do for us nooby sourdough bakers! 😊
Thanks so much, Dana! Let me know if you have any Q's along the way. Have fun!
Thank you for the most explicit and understandable explanation of 'how to know when your dough is ready'! 😊
Any time!
Thanks for yet another super informative video. I've learned so much from you, but have a long way to go still. I second and third and fourth what others have said- you are a natural teacher
Thanks so much Lance, I really appreciate that!
Real talk spoken here! Great observations into the details of the finger poke. Like you, we really enjoy the bread that's been pushed somewhat on the over fermented side.
Thanks so much, Barry!
Thank you sir, I learned a good lesson tonight. This is really going to help me.
This was super helpful, thank you.
Most of the time when I remove my dough from the fridge to bake it is dense. By watching a lot of videos about how to make sourdough bread, they're saying, when you remove the dough from the fridge you need to bake, so I baked mine, and it was always dense. Now I know, I have to leave it on the counter to be proof. Thank you very much for the video you make!
You're very welcome. Yes, if it feels too dense it likely needs more fermentation time (either before you put it into the fridge, or let it warm up and continue to ferment when you take it out)!
Great video. I learned a lot. You are a natural at teaching. Thank you!
Thank you Kathleen!
Very informative and helpful video, thank you so much!
Great video!
I remember my "click" in bread making happened when on some of the channels I've heard the idea that opened my eyes. Proofing process is not stopping when you divide the dough and put in a fridge. Fridge is just slows it down. So when you expect it to rise say 2-3 times this can be achieved by partial bulk fermentation and then either short proofing on countertop or overnight in a fridge. In other words don't rely on timer - learn to listen to the dough by touching it. So it will tell how far its to the correct proof.
Yes, this is exactly true, Roman!
Great information and demonstration - Thank you!
Incredibly helpful explanations and visuals!
Glad it was helpful!
I've been overproofing! Thanks so much.
Thankyou very much for this great video. I received your book last week here in South Australia and have already made the rustico recipe. Its a beautiful book and I cant wait to make many more delicious recipes. I hope you have a fantastic christmas.
You're very welcome, Diana, and thank you so much for ordering my cookbook! I hope you love it 🙂
I’ve been baking sourdough bread for years, proofing and baking in a tin to control spread and lack of rising in the oven. Thank you for explaining the error of my ways 😊
A tin works well too, I love pan breads 🙂
Thank you so much. I had no idea that I was over proofing.
These videos are awesome. Reading about it and seeing are different things. Many thanks.
So glad you're finding them helpful!
This was really helpful. Thank you.
Excellent! So informative and very clearly explained. Thank you!
Glad it was helpful!
Great video thx you…I enjoyed the slow pace, the details n comparisons….Im definitely over proofing my dough…but will keep at it…thx again
Glad it was helpful!
You are a very good teacher and I appreciate your videos. I just use time. I usually use the poke test only to see if I need more stretch and folds or slap and folds, other than that I don't use it. When I take bread from the fridge I feel time has taken care of everything and I put it straight into the oven.
Thank you, Sarah! Yes, great approach. Once you develop a sense for how the dough should progress through the entire process, and if you keep things consistent enough, you can trust it's gone far enough 🙂
What a helpful video, thank you!
You're so welcome!
Great video! I’ve currently got a sourdough in the oven and if I understood this video correctly it should have proofed perfectly. I can’t wait!
Hope you enjoy 🙂
Very helpful video!
Glad you liked it!
so happy about this video helped with my breadsticks MashAllah!
Fantastic tutorial thank you
Happy to help, glad you found it useful!
@@theperfectloaf and for your email the other day!
This is really helpful, thank you, I must’ve overproved every loaf
Happy to help!
Oh interesting. I've definitely been overproofing! Lots bubbles on the surface and a dense tight crumb! (Its a decent sandwich bread though) Every single thing about the overproofed loaf describes my bread to a T! LOL. Excellent video, so helpful. Thank you!
Easy fix next time and honestly, an overproofed loaf is way better than under-both flavor and texture. Happy baking, Rachael 🙂
very informative as i struggle with getting the right proofing. tks
You are welcome!
Oh man, I was thinking I was underproofing, but in fact it seems my dough has been over proofing... thanks for this vid!
Glad I could help!
the best teacher !! merci maurizio
grazie Marie!
I just bought 2 copies of your book, one for myself, one for my son.
Thank you so much! Hope you guys love it 🙂
This is very helpful. I was under the assumption (from more than one source) that when the poke does NOT spring back it is ready. So in actuality it's when the poke springs back slowly.
Yes, you do want to see some spring back!
super helpful
Thank you!
Thank you again for the info you posted here. I recently. Changed to organic whole wheat all purpose flour and my loafs are not rising, even though I follow your steps very carefully I will do a test on the proofing ( leave it less time) and see if that works 😊
Hey there, I have noticed that with whole wheat, my bread rises but lot less than when I use white flour. So I suggest to expect less of a rise with whole wheat, it's heavier flour and won't grow so high.
Like YK said, expect less rise with more whole grains! But in exchange, you'll get more flavor 🙂
Curious as to what the time difference is on these 3 loafs. Thanks for all the great info!
Good question! I should have included that in the video. The underproofed dough was baked just 1 hour after shaping. The properly proofed was baked after proofing overnight in the fridge. The overproofed dough was, if I recall, overnight in the fridge, then 3 more hours on the counter.
Now i understand what i have been doing wrong... thank you so much!!!🥰
Happy to help 🙂
Good morning! Thank you so much for your plethora of bread baking knowledge which is keeping me interested in learning a new skill. Question - after proofing my yeast dough (artisan bread) in the refrigerator for 2 days what should my focus be before baking it? Should it be a specific temperature before putting it in the oven? And what temperature should the dough be before putting it in the oven? Should I rely on the "poke test" or actual temperature of the dough? My kitchen is relatively cool right now 68 - 70 degrees - can I use a temp/thermostat controlled seedling mat inside of a cooler (since I don't have a bread proofer box) to help increase the bread temperature? Wow - I'm so sorry to bombard you with so many questions but really appreciate your guidance. Thank you again!
You're very welcome! Nope, as long as it was bulk fermented well enough, you can bake the dough straight from the refrigerator. It doesn't matter what the dough temp is at that point, again, as long as there's sufficient fermentation in the dough (use what I talk about in the video to judge this!), it's ready for baking!
The crumb in your overproofed loaf is exactly what I want. Other than tighter crumb and increased sour flavor (which I also want) are there any negatives to this preference that you’ve found? Thanks for the video. It’s super helpful and makes me want to try for a hole-y loaf just to see the difference in flavor, bite, etc.
No downsides at all, and I like a good well-fermented loaf, too!
Same, I also love the stronger sour flavor when it ferments longer. Yum!
I would love to see a picture of the pan you use to bake the long loaves.
It's the one shown here: www.theperfectloaf.com/kernza-sourdough-bread-recipe/
Thank you.
You're welcome!
Thanks a lot❤
You're welcome 😊
Great video man. One thing. I like my bread over proofed if I'm going to use the bread for sandwich bread. I use things like mayo on my sandwiches and when there are big holes in the bread it bums me out. Thanks for the vid!!!
Yup, you're absolutely right, a closed crumb is what you want there!
I cooks 3 times some one said using hand to sense the dough but not as clear as you was saying! Thanks
Happy to help 🙂
Thank you
You're welcome!
Hi Maurizio, I am an avid fan. I also have your new cookbook! I do have some questions regarding proofing of your loaves. This morning it's time to bake up your seeded sourdough. The one with the black sesame,flax fennel,and sunflower. This is the second time that I've made this recipe and both times the loaves seem under proofed. I mean a 3 and a half hour bulk is a short time. However, I followed the recipe and directions to a T without mishap. Everything correct. Now it's time to bake, and just like the last time I made this, I did the poke test. Even though the dough is cold it failed miserably. So I am letting it proof in my Brod&Taylor for a while before I bake. I would love any insights you have on this problem I keep running into. The only variant was I used 12.7%protien white flour instead of 11.5 please respond. Thank you. Your friend in sourdough. Dawn Ciarleglio p.s. All of your bulk times seem awfully short. Can you explain. And what is your recommended % of rise? Thanks Again.
Hey, Dawn! Thanks so much for getting my cookbook. The bulk fermentation times in the book are very accurate, but as always with baking (and esp. sourdough), adjust as necessary in your home kitchen. Your dough might need longer time if the final dough temp is lower, your starter/levain are not fully ripe (which is common), or it can simply be your altitude and other conditions. If you're getting underproofed dough, try extending bulk by 30 minutes and see how things go, then adjust from there!
Could you please share the link for the wicker baskets you have?
They are from sfbi.com/.
Thank you! Just overproof mine today 😊. Will try to shape and reproof again to see what will happen 😂.
Good luck!
Thanks so much for this info! When you put the dough into the fridge how many hours do you recommend leaving it in there?
It can stay in there anywhere from 8 to 14 hours or so.
If I knew how much there is to know about sourdough I wouldn’t have started baking it ! lol but it’s too late now, I’m hooked.
The great thing is, though, is you can ignore most of it if you want :) Just focus on the details as they come through practice and experience. It's all about eating the delicious result, anyway!
@@theperfectloaf very fun. And I’m old so it keeps me busy. I love it.
Does this work on while boule? Not sourdough, I mean? I think I degassed my last loaf (messed around with quick rise yeast, whoops.) But I'd like to use this trick for proofing if its same across rustic breads.
Thanks for the info, cheers!
Yes it does!
Is it possible that over proofing might occur during an 8-10 hours bulk rise using a proof oven feature? Versus bulk proofing by room temp or in the refrigerator?? Thank you.
Yes, absolutely. That's a very long bulk fermentation, and usually those proof settings in the oven are very warm (over 80F!).
Poking test is a good way to do it, but I’m struggling with uneven crumb even with the poke test so I might need to proof mine more ? Anyway helpful video. Thank you
Also 😂 all the loaves you showed were so beautiful
Thank you! An uneven crumb can be a good thing, but maybe yours is underproofed, that's almost always the issue I see!
thanks for making this video. I really gain more knowledge about sourdough bread. I recently tried making sourdough bread without sugar, and butter or milk. I only used salt, olive oil and water.it rised fully but after baking, it's texture is hard rubbery, gummy and can not be eaten. I searched every youtube to find the answers but can not find one correct answer. Can you please tell me what is wrong? is it over proofing? wish you could help me. thank you
You're welcome! I'm assuming you also added your sourdough starter (otherwise, you wouldn't get any rise!). Usually, I find with these descriptions, your dough is probably underproofed and needed more time to ferment. Be sure you're using your sourdough starter when it's ripe and has fermented for some number of hours, then let the dough ferment at a warm temperature (78°F (25°C)) for 3 to 4 hours. That should get you to a good place for final proofing!
I make a sourdough loaf, white bread flour and a little rye. I put so many inclusions - walnuts, cranberries, polenta - but it is so dense that the poke test doesn't work. But it is so delicious. I can't tell any difference if it proofs for 8 or 24 hours.
Ahh, yes, you know that's another case where the poke test many not be super accurate, if you've really got it packed with inclusions!
After watching your video, I think my dough is over-proofed. After my bulk fermentation, I shape and proof on the counter. I then use the poke test. After it passes the poke test (slowly springing back), I transfer it to the fridge for for a total of 72 hours fermentation (I start mixing Monday morning, bake on Thursday morning). When I pull the dough out of the fridge, I noticed the dough has risen even more, sometimes almost overflowing out of the banneton. When I bake the bread in a dutch oven, I get a decent rise with a tight crumb (I think the walls of the dutch oven forces the bread to rise a bit). However, when I bake it in my Challenger, it spreads out with barely any rise and a tight crumb. My question for you is, because I do the longer cold ferment in the fridge, should I under-proof my dough before transferring it to the fridge?
Yes, sounds like you might be pushing a bit too far in the fridge, even at that cold of a temp 72 hrs is a long while (I bet it's delicious, though). You can try reducing bulk fermentation just a bit, 15-30m to see if that helps, but I would not cut it down too short, usually at least 2.5 hrs is necessary.
Thank you for this video. I think I've been underproofing my dough! My crumb is always turning out a bit wet. When I cut into the bread (after hours and hours of cooling), there's residue on the knife and it feels wet to the touch. Can you please help me identify the problem?
Glad this was helpful! There are two reasons that can happen in my experience: 1) the loaf wasn't fully baked through (be sure to hit around 204F internal temp), and 2) try reducing the water in the mix (reduce dough hydration). The third one is the loaf wasn't fully cooled, but you already covered that one 🙂
What could be the cause for a boule that doesn’t have too much rise but it’s also slightly gummy on the inside?
If the hydration is too high for your dough it can lead to an overly wet or gummy interior. If the dough feels "soupy" or very "slack" then try pulling back the water percentage by 5% and see if that helps.
Make sure to bake your loaves completely. The interior should register around 204-206°F (95-96°C) or higher.
If your loaf is under proofed then this will typically lead to a gummy or "wet" textured interior. Make sure your starter and levain are very vigorous and strong when you use them. This is very important! From there, make sure to bulk ferment your dough fully (use the images you see in my posts to guide you on what the dough should look/feel like). You want the dough to be alive and aerated before you divide and shape. From there, a full and complete proof is also very important.
What does it mean when you get no oven spring and comeout as flat as when you put it in the oven?
Usually this is from overproofing the dough.
Hi, Maurizio! I made your fifty-fifty whole wheat sourdough bread, everything was just the same for the two loaves but one, that I shaped round, overproofed and the other, the batard, proofed perfectly. Both proofed on refrigerator for the exactly same time. What could have happened?
It was likely more due to shaping than proofing, especially if they were processed in the same conditions! Be sure you shape them rather tightly to encourage plenty of oven spring, especially with that wet dough.
An other way to use overproofed dough i made is use it as levin for the next bread and it worked. Try it.
Yes, this is a great point! Eventually, everything turns into a sourdough starter, if you think about it 🙂
Poke test for sourdough is like the steak doneness hand test, you really need to get trained to get the result, many thanks to have explained that in simple words! ;)
So, so true, well said!
I seriously need to know when bulk fermentation is over before I put my dough in the fridge please
I like to look for dough that's risen well in the container, has bubbles on top and at the sides, is smooth, elastic, and generally looks puffy and alive.
Can you tell me please if I am using right amount of flour mix to make good sourdough bread that will rise up.
For one bread I use 200grams of King Arthur bread flour, 200 grams of King Arthur all purpose flour 50 g whole rye flour, 9 g salt, 100 g sourdough starter and 320 g filtered water. Thank you in advance.
Sure, that could work! Formula looks like it should result in fine bread, just be sure your starter is strong and healthy and it's used when ripe.
Wonderful class
Does all this also work for pizza dough?
Generally, yes, I do the same with pizza.
@@theperfectloaf Excuse me, I'm specifically talking about typical Napoletana pizza dough.
May I ask what you use for your wooden work surface? Large cutting board? Something special made, wooden counter top piece? I've been looking for something for a while and always hope you'll post up on your holiday guides!
Ahh, great idea, I should have posted that this year. It's a very large Boos block of maple (which I find is the best). I bought it over 5 yrs ago now, I believe from somewhere online!
@@theperfectloaf thanks! Is that what you use for shaping in your videos?
@@coryline in my other shaping videos I have a much larger shaping table (in my "bread studio", aka garage 😂). It's also a large Boos block that has legs. I got that at Webstaurant.
@@theperfectloaf nice! Maybe work board and bread studio can be on the 2023 holiday guide! Thanks so much!
How much time would it take to let a proofed dough becomes overproffed?
It depends on the dough and the temperature at which it's proofing! Warmer temps = faster proof.
Hi i had a question, Yesterday i was baking a plain old white sandwich bread, the bread didnt end up rising too much in the oven, but im not sure if i under or over proofed the dough, as right after shaping the dough and i put it into the loaf pan and just gave it a poke, the hole remained, and only filled up after an hour or so of the last stage of frementation, that was very odd to me and i dont understand where i went wrong. Did i end up over kneading the dough? or was it very very overprooofed. (My dough was looking less bigger than the original recipie and i felt i mightve underproofed it from the beginning, but the finger poke does say otherwise) and also at the end when it was time to bake i gave it another poke or two and it was looking exactly like the beginning, the dent stayed.
I would say it's very hard to over-mix or over-knead the dough, so I don't think that was the issue!
@@theperfectloaf true, but at the beginning i had kneaded the dough till the window pane was 99% perfect, and i was aggresive with my later stretch and folds. I saw one of your videos where you said something like to not agressively fold your dough.
Great video..I proof my dough overnight in the fridge and lately its been over proofed. How do I fix that without getting up at 4am to bake it? Am I bulk fermenting for too long? Do you have a video on knowing when you've bulk fermented enough? Thx!
Yes, working on that video, Susan! Either you can proof it at a colder temp (not really possible with a home fridge) or, yes, reduce your bulk fermentation to help.
@@theperfectloaf and by the way your book is really great. I have a few on sourdough and yours is by far the best in terms of explanation and technique.
Is the weakening of the dough structure in sour dough bread caused by the acid being generated from the bacteria? I’m primarily interested in pure yeast bread and I wonder if the finger test would still apply?
that's one reason the dough structure will weaken, but eventually, it'll happen to instant-yeasted doughs as well. The gasses generated during fermentation (sourdough and non-sd) will also begin to build up, weakening the overall structure, too (this is one reason why doughs are degassed).
@@theperfectloaf thank you for your answer!
what's the difference between over fermentation (during bulk stage) and overproofing? How to avoid over fermentaiton?
They are both over-fermentation, just at different stages. For bulk, it requires knowledge of the dough and process, the temp of the dough, and the ingredients!
I bulk fermented my dough overnight in the fridge, brought it out to temper before dividing for a couple of hours, bench rested for one hour, proofed in the basket for probably around 3 hrs, did a poke test that indicated it was underproofed. I thought there was no way it could be under after fermenting for so long and so I baked it. The crumb structure is very similar to the first photo shown in the video. I guess going with my tactile input would’ve been a better path. 🤷🏼♂️
I really like that you were using your intuition here, though, that's super important. I always say, try pushing that bulk fermentation and/or proof a little longer than you normally do, just to see the results. Most often, your dough can ferment more and for longer than you'd expect!
If the dough is over proofed, can we cut it in half, and add enough flour and water (+other ingredients) to make two loaves and just reproof them then bake ? Many thanks, you picked up a new subscriber.
I don't believe that will work, Thomas! If the dough is overproofed you can bake it as it, just expect less rise-it'll still be delicious (even more so). Or, you can gently stretch the dough out to fill a shallow pan and make focaccia!
@@theperfectloaf Thank you.
Does the poke test work the same way for the Jim Larry No Knead Bread, or just sourdough ? Thanks!
Should work with any fermented dough!
@@Rob_430 She corrected herself down below 🙂
Thank you for this video. I thought that the poke test was supposed to be done at the end of bulk fermentation, prior to shaping and placing in the fridge? My understanding was that in the fridge the fermentation can continue but much slower? I wonder if I should be shaping and placing in the banneton when the dough is under fermented, so that when it comes out of the fridge it’s perfectly fermented?
You can certainly poke the dough during bulk, but the "poke test" as most know it is done at the end of proofing, just before baking. It helps you determine when the dough is ready for the oven. Yes, the dough will continue to ferment in the fridge, just very slowly, this is another reason why the poke test is done after that time period! Your dough should not be fully proofed by the end of bulk fermentation because then there will be little to no "life" left for when it goes into the oven.
Thank you so much. I have been struggling with proofing so will apply your tips for my next bake. By the way, I LOOOOOVE your book. I had preordered it and it exceeded my expectations. Thank you!
@@schun817 You're very welcome and super happy to hear you're enjoying my book!! Have fun 🙂
Proofing has been the most difficult part of baking for me. The more and more I bake, with the dough I use, I'm starting to understand I need to feel how much air is in the dough rather than how fast it springs back. I just haven't found for that to be reliable.
It's definitely a challenging part of the process. I find using *all* these signs together helps dial in your baker's instinct here at this point.
i have sourdough cold proofing right now for 7 hours. is this the same principle that i should use to see if its ready to get out of the fridge?
I talk about this in the video. The cold dough shows slightly different signs, it'll be firmer, but you still want it to feel soft and well-fermented. It might not spring back quite so readily.
@@theperfectloaf thank you. will watch it again. love your channel
What is your advice for creating a sourdough without giant holes in the interior, without over-fermenting it? I've been baking your recipes for some years now and have noticed most produce an interior with large holes. I think these look nice, but don't make the bread an easy vehicle for spreads and makes it more difficult to cut.
When I first started making sourdough I was using Nancy Silverton's recipes and she would often have you punch the dough down after the first fermentation. I was planning on trying the same with your recipes, but thought I'd ask you as well.
I don't degass my dough (the process you mentioned) often, but if my dough looks like it is overly gassed-up during shaping, I'll lightly pat the dough from top to bottom before shaping to help disperse any large bubbles that may have formed. This will help!
Is the poke test useful for judging the end of bulk fermentation?
It's useful in that poking generally is a good thing, but the "poke test" generally refers to the time when the dough is proofing, just before baking. So poking the dough in bulk will give you a sense of the fermentation in the dough, how airy and light it is, and whether it's "alive" (as I like to say) or still dense and needs more time. In other words, you aren't looking for the same signs as I show in this video for spring back, but poking will give you a good sense of whether it's time to divide the dough or keep bulk fermenting. Hope that makes sense!
Yeah that makes sense.
Any tests measuring the rate of ethanol or CO2 production?
No, I have never done this
i always do the poke test and my dough tells me that the proofing time was just fine. but as a result i also get a super high oven spring and a beautiful ear and that's exactly what i want.
Fantastic!
Very informative video. I'm confused though, it appears you do the poke test after bulk fermentation and shaping. So we don't try to get it perfectly proofed after bulk fermentation? We bulk ferment just so far and then pre-shape/shape, and then proof it some more til it's just right? That seems easier than trying to get it right at bulk fermenation time.
I just read thru all the comments and you totally answered my question already. This is like a revolutionary idea to me and I love it. Fantastic information, thank you so much.
@@MarPlaysPball you're very welcome, thanks for reading on! Yes, the poke test happens right before baking-hope you find it useful!
I get when you said this test help the intuition of the baker, but for me is like the float test for the levain.
They're both useful tools! Though, I find the float test a bit misleading most times. However, I always poke my dough 🙂
Hi, I have 2 questions. Do bubbles on top of the dough always indicate that it is overproofed? And second is: If I have properly proofed dough can I put it to the fridge overnight and will it be still ok to bake in the morning? How many hours will it last without overproofing in the fridge? Or should I underproof on purpose a bit when planning to cold retard for a night because the loaf proof a bit more in the fridge? Thank you!
No, bubbles are okay!
You wouldn't want to put the dough when it's fully proofed and ready to bake in the fridge (unless you had to!) because it'll continue to ferment in there even when it's cold. You should put it in the fridge right after you shape the dough.
@@theperfectloafThank you!
❤ Is there anyway I can get/pay for a signed copy of your book? PLEASE!❤
Hey there! I have a bunch of signed copies available at Now Serving in LA, they ship anywhere in the USA, too 🙂 Here's a link:
nowservingla.com/products/preorder-the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-maurizio-leo?_pos=1&_sid=da4833604&_ss=r
Let me know if that doesn't help, my email is over at my website. Thanks for picking up my cookbook!
@@theperfectloaf Yes I bought one. Thank you!!
Is the photo at minute 11 under or over proofed?
Sorry, should have had a label there: it's overproofed compared to the others.
how do you autolyse before mixing... your order is wrong
I define "mixing" as the point in which the preferment is added and gluten development occurs in a mixer (or by hand). Autolyse is really the second step in the process: 1. preferment (levain, starter, poolish, etc.), 2. autolyse (optional), 3. mixing (by hand or mixer, when preferment is added to autolyse), etc.
It seems that my sourdough has overproofed according to the poke test , but on the other hand, isn't the overproofed crumb at 10:51 what most bread is supposed to look like, or is that the norm for 55% hydration breads or so? The recipe I was following was 68% hydration.
Ah well, at least it's still pretty tasty! I live in a 30C+ tropics so I guess I'll have to lower the final fermentation even further since the recipe suggested 2-2.5 hours. I checked at 50 mins and it was apparently "overproofed" at that point plus the 20 mins to preheat the oven.
The reality is, the end results (closed crumb or open crumb) are really up to whatever you want your bread to be! If you like it more closed, which I do as well, then proofing longer can help-plus, it brings more flavor!
I am just getting into this and I REALLY fail to see the attraction or practicality of the larger holes / crumb in the "ideal" loaf. Of the 3, I see the over-proofed loaf as more appealing from a practical standpoint and it sounds like it has as much or more flavor. Have we gotten too fancy for our own good?
I hear you. No point in big holes just to have big holes. But the unseen (or tasted) story here is that the "perfectly proofed" (if there is such a thing) loaf in the video had the right texture, flavor, and eating quality I was after for this bread. By all means, push that proof however far you want! The point of the video is to illustrate the consistency of the dough at each stage and left for you to decide what you're after :)
@@theperfectloaf Wow what a quick reply! I have yet to bake my 1st loaf. I am an engineer by trade and have a thirst for knowledge in whatever endeavor. I have been devouring all the videos I can and found this one to be one of the most valuable I have come across for me personally. When I do formulate my 1st loaf I will shoot for the "perfect" proof and then varing degrees of over till I find what suits me best. At least now I have a decent plan of attack lol. No need to reply to this, just bug thanks for your video!!!
感謝分享
不客氣，謝謝！
There’s only one real method for perfect dough, and that’s get yourself a spiral mixer with centre post. I can nearly do anything with my dough now and always get perfect loaves. Yesterday I got some dough out of the freezer, defrosted it for 5 hours, let it rise for four, decided I didn’t have time that night, knocked it back, put it in the fridge over night, got it out the next day, let it prove for four hours, baked it and it was perfect. When I used to hand kneed or use an ordinary mixer I had to treat the dough like an unexploded bomb, if I looked at it funny it would go wrong. Believe me I’ve baked bread for years and a spiral mixer is worth every penny.
They definitely are helpful!
I've been getting into bread baking lately but I don't think I'll ever be at a point in the hobby where I'm willing to spend more than $200 on a mixer. Let alone the $1000 price tag on spiral mixers.
@@stickychocolate8155 I have lovely home made bread everyday, and for the price of a short holiday will continue to do so for the rest of my life, my friends spend more then that on alcohol a year, with the cost of flour it works out at twenty pence a week for the rest of my life, not bad for a daily enjoyment.
Ever handle einkorn flour?
Yes! This is one of my favs: www.theperfectloaf.com/einkorn-sourdough-bread/
@@theperfectloaf Oh wow, that's great. I've bookmarked your link. I can't tolerate modern wheat but I can einkorn.
@@theperfectloaf I thought mixing a bit of rye flour with einkorn turned out nice.
@@Jere616 that's a great mix!
@@theperfectloaf Also seemed to make working with the dough easier.
How we avoid holes in daugh
If you want a more closed crumb (interior), gently degas the dough just before you shape by patting the dough down from top to bottom.
@@theperfectloaf i will try this next time
Thank you from UAE
Great video
Usually bakers recommend under proofing slightly rather than over proofing.
I bake with weaker flours and heritage flours. Over proofing them leads to very dense loaves and often the dough collapses in the oven.
This is not to say I disagree with you. Perhaps is horses and courses.
Yup, totally dependent on the flour you're using. If you are using softer flour (lower protein), under proofing can help ensure a taller rise. But for me, the texture and flavor of pushing the proof farther is what I prefer (assuming you don't go too far and get a collapse, as you say!).
@@theperfectloaf
Yup 👍
I watched this as I wanted a good video for someone to watch. They are a beginner and they are over proofing. Though do some things differently from you, I think your channel and website is one of the best in the English language.