If you are in a hurry like I was, you can skip the cold fermentation altogether and finish the final proof at room temperature. This is so-called the same day bake.
It is a bit tricky to know when it is ready, though. It will largely depend on the dough temperature, so watch it closely and don’t let it overproof.
This is when the ‘poke test’ can be used to check the doneness of the final proof. People say it is ready when the indentation comes back slowly. I think you need to have a lot of experience before you get the hang of it. It is not that simple.
I see people poking around a cold dough out of the fridge, but there is no point…
It is not that crystal clear and it is a guessing game for myself to be honest. But, from my successful bakes, what I felt was…. like pressing a layer of skin which is covering something soft underneath. It is like a balloon filled with something squishy. There is definitely some resistance. This is as good as I can describe… Sorry.
Please let me know your tips. I would love to know!
Oh, also it turned out I didn’t need this loaf straight away. What you are seeing is a defrosted loaf after 4 days in the freezer. This is a great way to keep it fresh. Before you put it into the freezer, make sure it is completely cool. Wrap it tightly and put it into a bag to avoid freezer burn.
I used Brisbane Sourdough Pan.
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Wood pulp bannetons from Sourdough Mate.
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16 окт 2024
