How to Tell When Your Dough Is Perfectly Proofed
The perfect dough proofing stage is what separates a flat loaf from an airy masterpiece. But how do you know exactly when your dough is ready to bake?
🔍 Why Proofing Matters
Underproofed dough results in dense, gummy bread. Overproofed dough collapses and tastes overly sour. Perfectly proofed dough gives you:
- an open, airy crumb
- beautiful oven spring
- balanced, developed flavor
🧪 4 Signs Your Dough Is Ready
- Volume: It has doubled in size and feels airy.
- Finger Dent Test: Gently press a floured finger into the dough – it should slowly spring back but leave a slight indentation.
- Surface: Smooth, elastic, and slightly taut without cracks or dryness.
- Smell: Slightly tangy and fresh – never off or sour in a bad way.
⏰ Proofing Times by Temperature
| Room Temperature | Approx. Time |
|---|---|
| 20 °C / 68 °F | 6–8 hours |
| 24 °C / 75 °F | 4–5 hours |
| 28 °C / 82 °F | 2–3 hours |
📉 Common Mistakes & Fixes
- Dough too cold: Move it to a warmer spot (ideally 22–26 °C / 71–79 °F).
- Dough overproofed: Watch volume and structure, and chill it sooner next time.
- Uneven crumb: Don’t forget to stretch and fold during bulk fermentation.
📌 Pro Tip: When in doubt, it’s better to shape slightly early than too late — it can finish proofing in the banneton!
