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 – https://youtu.be/AbGo7p-mgFk.
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: https://www.youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktop
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. Ad links!
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Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
– Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
– Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/
Original of the video here
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