Poke Test with Sourdough Bread

This video shows my sourdough bread with all-purpose flour fully proofed and ready for the oven. Notice the slow spring back from each poke, where the indentation doesn't always completely fill back in. Additionally, the dough is well-risen in the proofing basket.

[@paulcoffey7219]

thank you for making a 16 second video to cover a 16 second topic.

[@theperfectloaf]

"Brevity is the soul of wit," as Shakespeare once said 🙂

[@derickma7025]

Thank you for posting this video. Figuring proofing (and the poke test) has been the frustrating part of this journey. Anyways, looking forward to giving it another go.

[@theperfectloaf]

Glad it helped!

[@msall9374]

i have been baking flat disks for the past week...if i get no oven spring at all does it mean i overproofed?

[@theperfectloaf]

So hard to say without more details on your process and the dough that day. Be sure your sourdough starter is fermenting consistently each day and you use it when mature and ready to go. If you see good rise in your dough through the process but no rise in the oven, then yes, likely it’s gone too far. Pull back that proof significantly to see if this helps, then dial that time in.

[@cliffcox7643]

So what insights will you share?; if it leaves a dent whatvstate is the dough? If it rebounds quickly and therebis no longer a dent, what state is the dough? Over, under proofed? Please actually help bew bakers.

[@theperfectloaf]

If it leaves a heavy dent the dough proofed a little too long-I would still bake it, it will be delicious!

[@MakeupInSFCog]

Do you keep the plastic bag open or closed in the fridge?

[@leiferickson3183]

I think it should be closed to keep the moisture in.

[@theperfectloaf]

I seal shut