1) doubled in size
2) bubbles on top
3) pulls away from the sides easily
4) doesn’t stick to fingers
Recipe: 500g flour, 100g stiff starter, 300g water, 10g salt (added 1 hr after flour, water, honey, and starter), 25g honey, add minced garlic, Italian seasoning and drizzle of olive oil during 2nd stretch and fold.
do 4 SF or coil folds 30 mins apart
Bulk ferment on counter (mine was 4.5 hours for 5 loaves)
by CicadaOrnery9015
6 Comments
**Hello CicadaOrnery9015,**
**I’M A BOT – I HAVEN’T READ YOUR THREAD & I’M NOT REMOVING IT. GENERAL [RULE 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) REMINDER FOR ALL.** 🙂
**Sourdough Bake photos & videos** are removed if **Rule 5** isn’t met (**include ingredients & process**). If yours is removed, we confirm by modmail.
**Need help or feedback?** Be clear & specific, include a crumbshot. Read [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
I’m saving this, thank you so much! I’m a very visual learner so seeing things like this is very helpful
Dough can definitely still be sticky to dry fingers and be done proofing.
A few notes for those starting out.
1. By the time mine double in size, it is too late. You might not want to aim for doubling in size every time. A good example is: braking distance. If i were to tell you that as long as you keep 10m away from the car Infront, you are safe. Would you believe me? What if you are driving 150km/hr on an icey road? 30km/hr on a bright dry sunny day?
2. My dough start to show bubbling within 30 min. It is definitely not done.
3. Whether your dough is sticky to touch or not depends on so many factors.
In other words- it is black magic. All the points that op mentioned is valid but only as a guide. You need to test and adjust depending on your local condition.
By no means an expert, but just repeating one of the youtubers i watched: you can do a poke test.
Push your finger into the dough. When you release, the dough should spring back, but not all the way. It should leave a little dent.
If it springs all the way back, it’s under proofed. If it does not spring back at all, it’s over proofed.
Source: youtube life by mike G
I judge mine purely on vibes