Dough Proofing Guide

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Dough proofing guide

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👆🏻Top reasons sourdough sticks to the banneton when it comes time to tip it out. The majority of the time dough sticks to the banneton is because of over fermenting dough during bulk ferment or not properly developing the gluten (not kneading enough, or enough stretch and folds, etc). These require some tweaking, but not only the dough come out of the banneton like a dream when these are fixed, but you will have much nicer loaves. Other times, dough sticking to the banneton is as simple a...

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While I usually prefer batards, there’s something undeniably special about shaping a giant, round boule. The simplicity of the form combined with the opportunity to stencil a beautiful design on top makes this loaf a true centerpiece. Shaping a boule is all about building surface tension. By gently pulling and rotating the dough, you create a taut “skin” on the surface that helps the loaf hold its shape during proofing and baking. This tension is also key to achieving that explosive oven spring we all strive for—where the dough opens up beautifully as it bakes. What’s your favorite loaf to shape? Let me know in the comments!

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I always get so many questions on over proofed dough! Here is an easy explanation of what it is and how it happens! ⬇️ What is over proofed dough? Over proofed dough is dough that has bulk fermented too long. You can visually tell if your dough is over proofed when it lacks structure, caves in, is stringy, very sticky, unmanageable, etc. How does dough over proof? The yeast eats through the sugars in the dough and the gluten structure weakens. This leaves the dough too fragile to hold it...

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Cheap, Easy, DIY Sourdough Baking Tool ⤵️ Create a simple, affordable proofing box for your sourdough bread dough with everyday household items! Here’s how: Fill a small thermos with boiling water and place it next to your dough on the counter. Take a large storage container, flip it upside down, and use it to cover both the dough and the thermos. This setup traps warmth and creates the perfect environment for your dough to rise without any fancy equipment. It’s cheap, space-saving...

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Sourdough Pizza Dough Recipe ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour To tell when the dough is ready to go in the fridge: -Doubled in size -Puffy and lots of bubbles -When you tilt the bowl, the dough releases from the side of it -You can do the float test - drop a piece of the pizza dough in a cup of water, if it floats to the top or at least is about halfway in the water, you can move forward (wait longer if it sinks completely)...

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