How to proof sourdough properly.

🥖Sourdough Proofing🥖
I’m addition to these cues, you can also do the poke test! The poke test is a reliable way to determine if your dough is ready to be shaped! Poke your finger 1-2cm into the dough. If the dough immediately pops back, let it keep proofing. If it slowly fills the indentation to about halfway, you can shape the dough and put in right in the fridge. If the dough remains indented and doesn’t refill at all, you should bake it ASAP!

Use all these cues to help you make a great loaf of bread!

Here is my basic recipe:
400g bread flour
100g einkorn or spelt flour
350g water
100g starter
10g salt

1. Mix everything together until full combined and rest for 30 mins.
2. Perform stretch and fold. Rest 30 mins
3. Perform 3-4 coil folds over 3 hrs and finish room temp bulk fermentation (until all the cues in the video are met). This could be anywhere from another 3-7hrs!
4. Shape dough and refrigerate.
5. Next morning, preheat oven to 490F
6. Bake dough for 7 minutes. Do expansions score. Drop temp to 420F and bake (covered for 30 minutes). Uncover and bake for 7 minutes.

Let me know if you have any questions in the comments!

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