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Proofing Sourdough Bread
Asked: How do I proof sourdough bread
Timing, temperature and the poke test
Proofing method
Poke 1-2 cm in: springs back slowly and partially in about 10 seconds = ready. [2] Springs back fast = needs more time. No spring back = over-proofed.
Poke test
Shape, then chill
Cold-proof 12-48 hours
Overnight or more in the fridge; 12-48 hours is the usual window — longer means a more sour loaf [2][3].
Poke test
Poke 1-2cm into the dough. If it springs back slowly and partially in about 10 seconds, it's ready; too quick means under-proofed, no spring-back means over-proofed [1][4][5].
Bake
Bake covered at 420°F [1].
1–4 hr
Proof time
Warm room temp
Cold proof
Slow spring-back
Ready when
Poke test, ~10 sec [2]