#Bread Proofing Temperature

Best Temperature for Sourdough… Wanna know the key to perfect sourdough? It’s all about that heat!! Leave a comment with “Temperature” to receive secret note about “THE SECRETS OF BAKING TEMPERATURE AND OVENSPRING” Photo Credit: thesourdoughjourney ___________________________________________________ #breadproofer #bread #sourdoughbread #levain #artisanbread #baking #bakery #food #realbread #homemade #sourdoughbaking #sourdoughstarter #wildyeast #foodporn #breadmaking #instafood #sourdoughclub #masamadre #foodie #baker #breadbaking #homebaker #breadbosses #lievitomadre #homemadebread #fermentation #foodphotography #breadporn #cozybread

How do you know when your bread is proofed and ready to bake? The poke test is a useful tool. If the bread doesn’t spring back, it’s underproofed. If your finger makes an indent and the bread springs back slowly, your bread is proofed and you are ready to bake. If the indent made by your finger doesn’t spring back at all, your bread is overproofed. I cold proof my loaves in the refrigerator for 8-48 hours as it is harder to over proof them. When I cold proof, I don’t typically use the poke test. I find this is more useful when you’re proofing on your counter. #sourdough #sourdoughbread #bread #proof #proofbread #sourdoughstarter #homestead #sourdoughbaking #bakingbread

Bulk fermentation time and temperature can vary depending on factors like the amount of starter used, the recipe and dough temperature. But here are a few examples of bulk fermentation time and (house) temperature: 72F - 5-7 hours 75F - 4-5 hours 78F - 3-4 hours 80F - 3-3.5 hours Don’t forget, the warmer the environment, the quicker your dough will ferment. For reference, my house is usually 75-78F and my dough usually takes 4-5 hours. Hope this helps.🫶 #sourdough #sourdoughbread #bread #fermentation #ferment #fermenting #levain

I am often asked whether my dough rises in the fridge during the cold proofing? And the answer is yes, it still does, and this video will help you visualise it. This is 950g dough, in a 22x13cm banneton (internal dimensions) I keep my fridge is at 6C, and this dough has been in the fridge for around 14h, after a bulk of 7h at 20C/68F I don’t cover the dough in the fridge (no need, it’s not drying out the dough as it happened in other refrigerators) If the bulk fermentation is shorter than the dough requires, and you move it to the fridge too early, it might not rise at all. So next time try to extend the time on the counter and see if any improvement Also check the temperature of your fridge. If you keep it at 3-4C, again it might not rise as it’s too cold. More time in bulk helps If the bulk fermentation is longer than it should and the dough over-ferments already before being shaped, after fridge the dough would have risen excessively, sometimes overflow, be wobbly (see through patches/bubbles), not hold it shape when flipped over. Next time consider reducing the bulk fermentation time, or give it just couple of hours in the fridge instead of overnight and bake it sooner Hope this helps! #sourdoughexplained #sourdough #sourdoughbread #sourdoughstarter #artisanbread #fermentation #bread #breadmaking #breadbaking #realbread

❄️ Proofing tips! ❄️ It can be so difficult to follow your typical proofing routine when temperatures are changing, so here are some quick tips if you are moving into winter/colder weather: 1. Mix you dough with warm water! 2. Use more sourdough starter 3. Use a proofer or proof in the oven with just the light on. 4. Extend your proofing time! If you liked these tips, save this post for the future! If you have more questions about making sourdough, I have a 1-on-1 Q&A session in my link in bio! #sourdough #bread #foodie #tutorial #trending #viral #baking #homebaker

Get your sourdough timing perfect! ⏰ This guide shows how bulk fermentation time changes with dough temperature. The perfect guide to help you achieve that perfect rise! #sourdough #bulkfermentation #doughtemperature #sourdoughbaking #bakingtips

Before vs. After Proofing 🥖✨ Proofing is the magic moment when dough transforms! Before proofing, your dough is dense and firm. After proofing, it’s light, airy, and ready for the oven. 💫 How do you know when it’s ready? Try the poke test:
✔️ If it doesn’t bounce back at all, it’s under-proofed.
✔️ If it bounces back completely, it’s over-proofed.
✔️ If it slowly starts to bounce back but stays slightly indented, it’s just right! Perfect proofing is key to that soft crumb and beautiful rise. Save this for your next bake! 💡 Share your proofing tips below!! #proofingtips #sourdoughlove #starter #breadbaking #poketest #homebaking #sourdoughjourney #sourdough #proofing #fermentation #sourdoughbread #dough

Want the inexpensive digital thermometer I use? Comment LINK and I’ll send it to you! I bake my sourdough bread until the internal temperature is 205 F. The bread will continue baking as it cools. I know there are people who say that you don’t need to temp your bread, but after baking thousands of loaves, I disagree. There’s a reason professional bakeries temp their bread. ❤️🌡️. . Comment LINK and I’ll send you the link to my favorite (inexpensive) digital thermometer.

How to tell when bread is done proofing Cinnamon Raisin Swirl Bread (yield: 1 9x5 inch loaf) Dough: 1 c (227g) water 1 1/2 tsp instant yeast 3 c (420g) bread flour 2 tbsp milk powder 2 oz (57g) unsalted butter, softened 1 egg 2 tbsp (25g) sugar 1 1/2 tsp fine salt 1 egg, beaten for egg wash Filling: 1 1/2 oz (43g) unsalted butter, softened 3 tbsp (38g) brown sugar 2 tbsp (17g) bread flour 1 tbsp cinnamon 1 tsp vanilla extract pinch of fine salt 1/2 c (75g) raisins, chopped 1. Make the dough by adding the water and yeast to the bowl of a stand mixer and stir together. Leave for a minute to allow the yeast to dissolve. 2. Add the remaining dough ingredients to the bowl and mix on low with the dough hook until everything is combined. Turn the speed up to medium low and mix until the dough reaches full gluten development (7-10 minutes). 3. Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour or until doubled in size. 4. Make the filling by mixing all the ingredients together until a paste forms. 5. Preheat the oven to 350F (180C) and grease a 9x5 inch loaf pan with baking spray. 6. Deflate the dough and pat out into a 9x9 inch square. Spread the filling in an even layer all over the dough. Roll up in a tight spiral and place in the prepared pan. 7. Let proof until a slight indent bounces back roughly halfway (approximately 45 min - 1 hr). 8. Brush with egg wash and bake for 40-45 min or until golden brown. 9. Let cool in the pan for 5 minutes and then remove from the pan and transfer to a cooling rack to cool completely. #baking #bread #breadmaking #bakersofinstagram #cinnamon #breadbaking

sour dough bread proofing method! this loaf was in the fridge for three days!! I usually make a minimum of 10 loaves at a time and I’m gonna share my method here but first save this photo so you can come back to it when needed ! method: I mix my starter, salt, water and flour in huge bin or mixer, then i put it in a big bin (start your timer) and let it rest for one hour. after that, I do three or four sets of coil folds 30 min apart, but you can do stretch and folds too! from the moment, I started my timer up until I’m done with BF bulk fermentation which usually takes me 7 hours with my dough temp at 75, so if i started at 12pm the dough is done with BF by 7pm, I shape and put in my baskets over night & bake! in this case it was in the back of my fridge for 3 days, i had forgotten about it 😅 but look at that crumb! still looking and tasting great! follow along for more sour dough content 🤍 #homebaker #cottagebalert #microbakery #bernicesbakery #sourdoughbaker #sourdough #bread #smallbusinessowner21 #smallbusinesssupport #womenempowerment #womensupportingwomen #asmrcommunity #asmr #asmrfood #asmr #instagood #foodie #sourdough #sourdoughbread #doughisdoughing

The proof is in the poking. @ouichefsteve explains the science of properly proofed bread.

Once you see it, you can’t unsee it. Under proofed vs over proofed dough. The difference is huge, but many beginner bakers really struggle to tell them apart (me included!). Look closely as I shape each one: -The under proofed dough is lifeless and dense. Minimal air bubbles present and springs back readily. -The over proofed dough is full of bubbles, it’s sticky and doesn’t want to hold shape. It’s super stretchy and difficult to handle. Replay it a couple of times and you’ll start spotting these signs in your own dough too.#sourdough Save this for your next bake 🥖✨ #sourdoughtips #sourdoughbeginner #sourdoughhelp #sourdoughguide #sourdoughlearning #sourdough101 #sourdoughbaking #sourdoughbread