4 Signs Your Sourdough has Finished Proofing

How long should you leave sourdough to rise before baking? Unfortunately, the answer often varies based on several factors...the biggest one being temperature,

When I first began my sourdough journey, I went by a general timeline: usually around 7-8 hours. Keep in mind, I live in south Florida, where it's hot generally 360 days of the year.

Although it’s handy to have a rough time frame of how long your sourdough should proof for, it’s not always easy to follow a recipe and simply ‘get it right’.

There are many factors that contribute to how long the dough should proof for. So rather than thinking of it as how long, you really should be looking for clues as to how much longer it needs, and if it is showing signs of completion or not.

Basic Time Guidelines for Proofing Sourdough

As a very basic time frame, the very minimum that sourdough should ferment/proof for is 4 hours. Less than 4 hours simply won’t be enough time to develop enough of a gluten structure or flavor. But depending on other variables, such as:

1. How much sourdough starter has been used in the dough

2. The temperature of the dough and its environment

The timing for proofing sourdough can be stretched from 4 hours to even a few days! (I've personally never gone more than 8 hours, but again....south Florida).

Please keep in mind: Knowing when the dough is ready, takes some experience. And the more you bake sourdough, the more you’ll develop a ‘bakers instinct’ when it comes to knowing when to move to the next stage. But there are signs to look for that will help you make the decision to go ahead and shape.

Here they are:

#1: The Dough's Density will Change.

When the dough is at the initial stages, it will be dense. During the bulk fermentation, the gluten structure will begin to develop, which helps to trap air into the dough. As air bubbles start to develop, the dough will not only grow in size, but also become lighter and fluffier. It will lose its density and become more airy.

#2: The Dough will 'Feel' Different.

When you handle the dough after its bulk fermentation, it will feel very different to when you first got your hands on it. The dough will now be very light and have a ‘bouncy’ feel to it. You may even notice that the dough ‘jiggles.' At this point, the dough is ready to shape! So exciting!

There is also a test you can perform to check and see if it's ready, it's often called the "poke test."

The ‘Poke’ Test:

This test can be done once the dough has had some time to ferment. Poke your finger into the dough about a half inch deep. Does the dough ‘recover’ by popping back out? or does it stay where it is? If:

• The dough pops back out quickly – This means it's under-proofed.

• The dough stays where it is – This means it's over-proofed.

• The dough pops back out slowly and leaves a slight indentation – Perfect, your dough is ready!

#3: The Dough will Behave Differently.

A dough that has been proofed properly will still have ‘strength’ to it when handled. It will feel alive by being a little stubborn in the shape it wants to be. You will find that it has developed some stretchiness and elasticity.

#4: The Dough will Look Differently.

Last, but most certainly not least, when the dough has finished proofing, it will look differently. Watch for the following signs:

• Grown in size - should almost double.

• Bubbles - can be seen just beneath the surface or along the sides of the bowl.

• Smooth surface - it should be smooth and almost shiny at its surface.

What Happens if I Proof my Dough for Too Long?

If you do leave your dough to proof for too long, it eventually runs out of its food source, and over ferments - over fermentation means the dough has no food left, and so it doesn't have enough strength left to continue to ferment or grow in size. If this happens, I say bake it anyways - the bread may be more dense and sour, but it's a great learning experience. I have learned to bake the dough regardless, and while no two loaves are the same, I have found that each and every one of them has a story!

What Happens if I Don’t Proof Sourdough for Long Enough?

Not proofing your sourdough for long enough is more forgiving than over fermenting it. It won’t have developed all its flavor, and all its gluten strands, so the bread may have a bit of an uneven crumb after it’s baked. (Usually very large holes at the top of the loaf, and much smaller ones at the bottom). It may also have a less developed flavor profile. Again, BAKE IT ANYWAY!

I hope this was helpful! And if you still need help with your sourdough journey, I host in-person Sourdough Classes twice a month (online classes coming SOON). In this beginner’s sourdough bread class, I will teach you my laid-back approach to making delicious artisan bread at home on any schedule and at any skill level. Classes currently held in-person in Palm Beach Gardens, FL. Next Class: September 15th, 1:30-3:00 pm. Link to register here.

And if you can't make an in-person class, have no fear! I also have 3 eBooks available for purchase. In these books, I walk you through the process of making sourdough from home step-by-step. Books available here.