Recognizing Proofing Problems

Proofing is an essential step in the sourdough baking process, impacting texture and flavor. Here’s how to troubleshoot proofing issues:

Signs of Underproofing

• Indicators: Dense texture after baking, lack of rise during proof.
• Actions: Extend proofing times. Use a warmer place or proofing box for more consistent temperatures.

Signs of Overproofing

• Indicators: Flat loaf or difficult to score; sour flavor.
• Actions: Decrease proofing duration and ensure using fresh starter. Check hydration levels as well.

Testing Techniques

Perform poke tests (gently pressing the dough) during proofing to determine readiness—ideal dough should slowly spring back.