Sourdough Proofing times



I will soon be trying my third sourdough loaf.  I am learning something new each time.

I have been following this recipe -

My question is about the proofing times.  This recipe seems to be the oppisite to most others that I have raed where it starts with a longer rise and then a shorter proof.

The timing is difficult on this scale, so knowing when to start etc is hard.

Will tempretures help or badly effect rising and proofing - if I was to put it in an airing cupboard to make things faster would this be bad?

How about overnight proofing, or leaving in the fridge - both these might help but I need to understand more.

I understnad that every room/kitchen is different so I could just go with when it looks right... but I want to be sure that the length has been long enough to develop properly.

Sorry for all the questions but thanks for any help.


91 users have voted.


petanque 2013 March 31

Colder proving will take longer and give more sour flavour.


Warmer proving will go faster and less sour flavour.


At 30 degrees C the Bread will taste similar to bread made with commercial yeast.


Find something that fits in with the rest of your life.


In winter in Adelaide about 10-15 C minimum I find making the dough last thing in the evening and baking early in the morning works for me.



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