How long is the final proof? Measure by time, or by size?

"Lastly, flip the dough into the bowl, seam side up. Cover with plastic, and stick it in the fridge for the final proof overnight. ... If you want to bake your dough the same day, wait until your dough is visibly puffed in the bowl your rising in."

I'm trying same-day baking, but I'm not sure what to expect from this final proof. It's been a couple of hours, and it doesn't look like much is happening here. Am I looking for a doubling in size? Or just some sign of active ferment/expansion?


audreyobscura5 months ago

You're looking for some sign of an active dough. During shaping, we stretch the gluten network really tight one last time, and want to give it enough time to completely relax before it goes in the oven to super-stretch.

3-5 hours is ideal, depending on ambient temps.

jallman1 (author)  audreyobscura5 months ago

Thanks! I did wait about 5 hrs and (seeing some puffery) tossed the loaves in the oven. I was careful to use fully-active starter for the leaven, so I'm finally getting a decent (3") rise on these rascals.

sourdough-4.jpg

Gorgeous!