Understanding FINAL PROOFING in sourdough bread making. | by JoyRideCoffee

Understanding FINAL PROOFING.
The final proofing always caused me problems. At the initial bulk fermentation, the texture and structure of the dough send you some information. You feel the dough in your hands and your hands transmit information to the brain. Then you make decisions.
But the final proofing is like a black box. The dough sits in the basket at a certain temperature and waits for your decision to be baked. You can just look at it. Or you can press it with one finger and not understand anything. Or you can search the internet and get conflicting information.
Legitimate questions arise:
How long do I have to leave it? When is it ready to bake? Do the alveoli open? Are they collapsing? Isn't it overproofing? Won't it be underproofed?
From my point of view, if you have a starter in good condition and you have made a proper bulk fermentation, then the final proofing is just an option, depending on your personal taste.
I used the same strong flour (Molino Verrini type "0") as in the "pair" clip - Understanding Bulk Fermentation - • Understanding BULK fer... .
For 3 loaves:
825g - white flour Molino Verrini type "0"
150g - wholemeal flour720g - water
190g - sourdough starter
22.5g salt
Method: 3 hours autolyse, knead with starter, 30 mins. rest, knead with salt, 30mins. rest, bench strong fold, 30 mins. rest, lamination, 60 mins. rest, first coil fold, 60mins. rest. second coil fold, shaping after 6 from starter inoculation
Loaf 1: Bake with no final proofing
Loaf 2: Bake straight from the fridge after 22h final proofing at 4 deg. C
Loaf 3: Bake straight from the fridge after 46h final proofing at 4 deg. C
Bake as usual on a baking steel for 10 minutes at 240 degrees Celsius with steam and 25 minutes at 210 degrees Celsius without steam.see my baking method here: • Post
If you're like me animated by the same passion, subscribe & comments are most welcome.I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking

[@chunkapur5057]

Your "unproofed" bread is way better than anything I've ever made 😋😄 !! Thank you for yet another educational video 😊👏🏻

[@isaacdewispelaere3309]

Your videos have changed my sourdough. I share them all the time thank you for all of the info!!

[@Emily-ni2zg]

I learn so much from your bread quests! Great music in this one ☺️ You inspire me to bake

[@chase6428]

The background music starts BUSTING at 1.5x speed

[@janicetanumihardja808]

This is the video that made me realize i have been overproofing my dough. Thanks a lot!

[@amandinelemaire6854]

Thank you again for an interesting video and to allow us to understand more about bread! It was surpring to me to learn that sourness was small only after 48h.

[@user-mt5ov2sc6l]

We all applaud your consistent and consistent results.

[@urboreal]

love ur low key videos and your methods, thanks for the inspiration. greetings from thessaloniki, greece.

[@jenniecheung4569]

You are an amazing baker! Love all you posts!

[@cheapsuitblues]

Wonderful info as with all your videos! Thanks for the posts!

[@reneotten5411]

Very informative ánd inspiring, as always! Thanks for more insight on the breadmaking proces 🙏

[@jbirdyhome-4050]

They all look great and probably all delicious!

[@zezehvieira6298]

Adorei a experiência !!!

[@eddyed8135]

Very good info, thank you.

[@nikinikolakaki9346]

Perfect experimentation! You are into our minds...Well done! (so bulk f. is the most important factor besides a strong starter)

[@bavariasuhl]

lovely videos - i am amateur baker following your methods - love it

[@nicolaskauttmann2334]

Hello i love your videos they make me very happy i wish you all the best

[@xavi4493]

Thank you.

[@simog6320]

Hi! Great video, like always! Can I ask you a question? I looked for the flour on the site of the mill Verrini, but they have many types of flours "0" can you specify which one you used whit a link, please? Thx ❤️🍞

[@joefarmer7727]

Without final proof bread is fantastic.. For times without time :) very usable