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And this meant that my bread would come out different every time. And in the colder weather it would under ferment. In the hotter weather it would over ferment. Or somewhere in-between.īecause it then also meant that my dough was being proofed at a different rate every time. But that plan went out the window once the weather outside changed, and the temperatures got colder. When I first started baking sourdough bread, I initially got away with using a set amount of time to bulk ferment/proof my dough. When you first learn to bake sourdough, it is handy to use certain time guidelines to help understand how long to proof sourdough for, but you may find that your bread results are different every time. Let’s discuss them below… How Long Should you Proof Sourdough for? And there are also a few ‘tests’ you can do to double check if you are still unsure. Of course, a more detailed answer is required to be able to really understand how to tell if your dough is ready. This is the point at which it is ready to be shaped. Large bubbles can be seen at the top of the dough or sides of the bowl.How long should you leave sourdough to rise before baking? When sourdough is left to rise, its characteristics change as it ferments. I wished that there was a resource out there when I needed it but there wasn’t. Understanding how long to proof my sourdough before baking it took me some time to get the hang of.
![Sourdough bread flat](https://cdn2.cdnme.se/5447227/9-3/18_64e61dfc9606ee7f722fb462.png)