Learn the signs of correct sourdough proofing. Discover how temperature, time, and the poke test help you avoid underproofed or overproofed loaves for the best results.
Proofing
Proofing is one of the most important (and most misunderstood) stages of sourdough baking. This is when your dough rests after shaping and the wild yeast continues to produce gas, giving your bread its final rise.
Get proofing right, and you’ll bake a loaf with great oven spring, an airy crumb, and deep flavor. Get it wrong, and you may end up with bread that’s too dense or collapsed.
In this guide, you’ll learn what sourdough proofing is, how long it should last, and the signs to look for so you know your dough is ready.
What Is Proofing?
Proofing is the final rise that happens after you’ve shaped your sourdough dough. During this stage, your dough is developing:
Gas retention from wild yeast.
Flavor as bacteria continue to produce acids.
Structure as gluten relaxes.
Don’t confuse proofing with bulk fermentation. Bulk fermentation is the first rise (usually 4–8 hours, depending on temperature and starter strength), while proofing is the last rise before baking.
How Long Should Sourdough Proof?
There isn’t a one-size-fits-all answer, because proofing depends on:
Temperature: Warmer kitchens proof faster (1–3 hours). Cooler kitchens or fridge proofing can take 8–24 hours.
Starter activity: A strong starter leads to faster proofing.
Flour type: Whole grain flours tend to ferment faster than white flour.
General guidelines:
Room temperature proofing: 2–4 hours.
Cold proofing (fridge): 8–24 hours.
Signs Your Dough Is Properly Proofed
Instead of relying only on the clock, watch your dough. Here’s what to look for:
Volume increase: Dough should expand, but not double. Around 30–50% rise is typical.
Surface tension: The dough should look smooth and slightly domed.
The Poke Test: Gently press a floured finger into the dough.If it springs back slowly and leaves a small dent → ready to bake.
If it springs back immediately → underproofed.
If it doesn’t spring back at all → overproofed.
Read the full guide to the Poke Test here.
The Jiggle Test: Gently shake your proofing basket. Proofed dough will wobble slightly like a water balloon.
Tips for Perfect Proofing
Use a proofing basket (banneton) to support structure.
Control temperature with a proofing box or oven light.
Be consistent with your starter feeding schedule.
Keep notes — proofing is part science, part art.
FAQ
How do you know when sourdough is done proofing?
Your dough is proofed when it passes the poke test — the indentation springs back slowly and leaves a small dent.
Can you overproof sourdough overnight?
Yes. Long proofing, especially at warm temperatures, can cause overproofing. Cold fridge proofing slows fermentation, making overnight proofing safer.
What happens if I bake underproofed dough?
The bread will be dense, with poor oven spring and tight crumb. It may taste fine, but it won’t have the open texture of well-proofed bread.
Final Thoughts on Proofing
Proofing is the final step that turns your shaped dough into a loaf ready for the oven. By combining time, temperature awareness, and simple tests like the poke and jiggle test, you’ll learn to recognize perfectly proofed dough every time.
Want to practice? Try one of our Sourdough Recipes.
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