Proof Positive: Your Sourdough Needs More Time (No Loafing Around!)

Uh oh, underproofed my bread!

I followed my normal recipe and from the outside it looked great.But once I sliced into it… immediately noticed giant air pockets.

So I think it’s slightly underproofed. Being able to read the crumb of your sourdough can help you understand more about sourdough in general and about bulk fermentation.

Many things can affect bulk fermentation. Here are a few key steps.

Temperature control:
* Ideal temperature Aim for that sweet spot between 74-76°F (like a comfy room, not a sauna). This helps your sourdough rise nicely and develop yummy flavors.
* Want it faster? Crank up the heat (a little): Warmer (up to 85°F) will make your dough rise faster, like having a nap in the sunshine.
* Slowing down: A cooler environment (down to 39°F) will slow fermentation. This can be useful if your schedule doesn’t allow for frequent monitoring.

Stretch and folds: Dough yoga!
Every 30-60 minutes during bulk fermentation, gently stretch and fold your dough.Imagine you’re giving it a little yoga session to build strength and even out the temperature.

Knowing when it’s done:
* Visual cues: Look for the dough to have roughly doubled in size, become smoother, and have a jiggly feel when gently shaken.
* Pinch test: Take a small piece of dough before bulk fermentation and place it in a condiment container. When the bulk dough has doubled, the small piece should have doubled as well.#sourdough #SourdoughLove #SourdoughBaking #SourdoughCommunity #breadlovers #homemade #breadart #RealBread #ArtisanBread #HomemadeSourdough #SourdoughLife #sourdoughtips #underproofed