April 3, 2020 - 7:58am
Finger poke is perplexing here!
Hi! Was 45 min into second proof and finger indent didn’t spring back at all. But dough wasn’t even close to doubled in size. And then! - I got great oven spring anyway! Thoughts?
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Hi! Was 45 min into second proof and finger indent didn’t spring back at all. But dough wasn’t even close to doubled in size. And then! - I got great oven spring anyway! Thoughts?
A. There's no rule that the dough (or sponge, or starter) must double in size.
B. Unless it's panned it is virtually impossible to estimate the increase in volume.
To paraphrase Suave: the rules of sourdough are different than the rules of bread-baking with regular yeast.
And, just when you think you have learned "the rules" of sourdough, you then realize "there are no rules", because almost any one change can be compensated/adjusted for by another.
Or as mwilson recently wrote on another thread: "Baking is a connected process, anything done differently at any stage makes a difference. What "matters" is a matter of choice..." http://www.thefreshloaf.com/comment/451152#comment-451152