#Proofing Bread

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

❄️ 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

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

Why aren’t we talking about this more? I would argue that the final proof of your sourdough is the make or break stage of the bread you’ve worked so hard to make. You can nail every other step but if you don’t get this part right, you WILL be disappointed. 99% of bakers who are unhappy with their sourdough are under proofing it. I may have made that stat up… but really, most people who ask me for help have under proofed bread. So here’s the deal 🍞 Your dough is just like a giant starter. Similar to how you want to mix that starter into your bread dough when it’s at peak, you want to pop your dough into the oven when it’s at peak. It needs just barely enough energy left in the yeast to spring open when it hits the hot oven. This takes some practice to identify! 🍞 If it’s under proofed, your dough will be dense and gummy. 🍞 If it’s over proofed it will fall flat and have a tacky texture. 🌟 And for the record, I’d rather eat over proofed bread than under proofed bread ANY day. For more sourdough tips and recipes, check out @breadandhappiness #homebaker #sourdough #fermentingfoods #proofingbread #learnnewthings

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

Ever stare at your dough and think, “Is it ready… or not?” 🤔 Knowing when your sourdough is perfectly proofed can be tricky, but here’s the secret: the poke test 👆 • Gently poke your dough with a finger. • If it springs back slowly but leaves a slight dent → perfectly proofed ✅ • Springs back too fast → needs more time ⏳ • Doesn’t spring back at all → overproofed 😬 Extra signs your dough is ready: • Not sticky to the touch ✋ • Pulls away from the sides of the bowl easily 🍞 Once you master this, say goodbye to dense loaves and hello to airy, chewy perfection! 🥖💛 Pro tip: Watch your dough, not the clock. Every kitchen and starter is different! #SourdoughTips #BreadBaking #sourdoughmicrobakerylife #sourdoughproofing #sourdoughforbeginners

OOF, I barely salvaged this loaf (recipe below!). Here’s what I do when I see the dough go too far in bulk fermentation (it’s been hot!). There are so many points in the bread-making process where small little adjustments are needed to keep a dough on track. Given how slack and extensible the dough felt, I was surprised to see how it puffed up in the oven. The final flavor was sour-forward for sure, but one of those loaves that makes your mouth water instantly—a good sign of strong fermentation. Sourdough bread recipe (makes 4x900g loaves): Levain 63g medium protein white flour 63g whole spelt flour 126g water 63g ripe sourdough starter Main Dough 1006g medium protein white flour 486g type 85 (high extraction) 326g whole spelt flour 35g sea salt 1235g water 1 195g water 2 (bassinage, add at end of mixing as needed) 316g levain [[Method]] 1. Mix Levain ingredients and keep warm for 5 hr 2. One hour before your levain is ready, add the flour and water to a mixing bowl and mix until no dry bits. Let rest for 1 hour, covered. 3. Add levain, mix speed 1 for 3 minutes (or by hand for 5), rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 3-4 min on speed 2 in a mixer. 4. Bulk ferment for 3 hours (or shorter if it’s warm there!!). Two sets of stretches and folds at 30-min intervals. 5. Shape into a large batard or boule and place in a proofing basket dusted heavily with flour. 6. Proof in refrigerator overnight. 7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 40-50 minutes without. Internal temp should reach 204°F (95°C). Cool at least 3 hours before slicing, ideally 5. #sourdough #baking #bread #theperfectloaf #wheat #spelt

How to stop your dough spreading out after cold proofing

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

From Flat to Fabulous! Folow @elleciously for more tips and sourdough recipe! Tips for the Perfect Oven Spring 🥰 Is your dough looking a flat? 🥂Don’t worry! Here’s how you can achieve that gorgeous oven spring and a beautifully bloomed sourdough loaf. 🍀1. Proper Fermentation is Key Tip: Ensure your dough is properly fermented. Look for a dough that has doubled in size and has a bubbly, airy texture. Under-fermented dough can lead to a denser final product. Want to know if your dough is READY TO SHAPE? ➡️Check my previous Reel for guidance 🍀2. Master the Shaping Technique Tip: A well-shaped loaf builds surface tension, helping it rise in the oven. When you shape, pull the dough towards you on a lightly floured surface to create a taut skin. The tighter the shape, the better the rise! 🍀3. Use the Right Scoring Tip: Proper scoring allows the dough to expand and bloom during baking. Score your loaf with confidence using a sharp blade at a 30-45 degree angle. 🍀4. Create Steam in Your Oven Tip: Steam helps the bread expand before the crust hardens, resulting in a higher rise and a crispier crust. 🍀5. Temperature Control Tip: Baking at the right temperature is crucial. Start baking at a high temperature (around 230°C) and reduce it after 20 minutes to ensure even cooking. 🍀6. Final Proofing Tip: Avoid over-proofing! i prefere the dough should still feel slightly under-proofed when it goes into the oven to achieve maximum oven spring. Give these tips a shot and tag @elleciously in your beautifully bloomed bakes! 📸 - - - #sourdough #sourdoughbread #sourdoughtips #levain #sourdoughlove #breadmaking #bread #homebaking #Singapore #sourdoughbaker

Avoiding dry and crumbly brioche !! One of the most important stage when you make brioché is knead the dough until reach window pane. What is window pane in bread ? A test is used to describe the state of the dough when it has been kneaded/folded enough and has a strong gluten network. If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise. - - - #sourdough #sourdoughsingapore #bakerysingapore #sgfood #sgfoodie #sgbrunch #supermamasg #homebasedsg #sgbakes #sgbakery #sghomebaker #sgbaker#sgbakesale #sgeats #sghomebaker #sgmoms #supportlocalsg #smallbusinesssg #babka #sourdoughbabka #chocolate #chocolatebabka #nuttela #bread #sourdoughbread #singaporebakery #singaporesourdough #milk #snow #8dayssg

Patience - a virtue I don’t have, except when I’m baking bread, and that’s a fact. Maybe that’s why baking, especially bread, feels so relaxing to me. When it comes to sourdough, it all starts with your starter. If your starter isn’t happy and bubbling, you might still get an okay loaf, but that airy crumb we all love? Probably not happening. Then there’s timing. If you rush the fermentation, you might get a nice ear on your bread, but the inside? It’ll be dense just meh. Sourdough is all about patience. Trust the process, and you’ll end up with a loaf that’s not just good-looking but packed with flavor and life. #artisanbaker Loving this flour 👉🏻Organic type 70 malted wheat flour from @centralmilling. Bread is 74% hydration. . Español en comentarios . . Banneton @bulkabaskets #pancasero #organicbread #2025goals #fermentation #patienceisavirtue #sourdough