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#Proofing Reel by @the_sourdoughhoe (verified account) - I'm gonna catch some hate for this one…..warm, or even room temp, isn't your friend. Give your yeast her time to beautify herself, stop rushing her 😒
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@the_sourdoughhoe
I’m gonna catch some hate for this one…..warm, or even room temp, isn’t your friend. Give your yeast her time to beautify herself, stop rushing her 😒 Yeast activity speeds up in warm temps, which shortens your peak window and makes over-proofing way easier. Using cool water slows fermentation, giving yeast more time to build a beautiful structure. ✔️ Slower fermentation ✔️ Longer peak window ✔️ Better oven spring ✔️ Less flat 🍑 dough Cold water = control. Sourdough doesn’t need to be coddled like a newborn, she’s a lady. All recipes always free. Follow for tips, share with your friends, don’t be greedy 😘 Here’s to making sourdough easier in 2026.
#Proofing Reel by @sourdough_explained (verified account) - "My Dough Goes Flat" Diagnostic Guide Many of you struggle with a dough that loses its shape after the final proofing To find the fix, you have to
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@sourdough_explained
“My Dough Goes Flat” Diagnostic Guide Many of you struggle with a dough that loses its shape after the final proofing To find the fix, you have to look at this alongside the final bake. Here is how I tend to diagnose my loaves 🌾Scenario 1: Flat dough + Heavy, dense bake If the dough goes flat and the final bread is heavy with a gummy crumb and a few large holes surrounded by dense dough The Verdict: UNDER-FERMENTATION The Cause: Either a weak starter (sometimes too young, sometimes used too soon) or a bulk fermentation that ended too soon (often in a cold kitchen) The Fix: 1. Check your starter: Ensure it peaks within 8–12 hours (Depending on the room temp), even at a 1:4:4 ratio (15g starter, 60g water, 60g flour). The double in volume or the float test alone are sometimes misleading 2. Extend your Bulk: At 20°C, a 7-8hour bulk fermentation is often the minimum requirement 🌾Scenario 2: Flat dough + Light “Frisbee” bake If the dough goes flat, but once baked, it feels light and the crumb is relatively airy (but without height) The Verdict: OVER-FERMENTATION The Cause: The gluten structure has begun to break down, dough loses elasticity The Fix: 1. Shorten the bulk fermentation 2. If you use plastic during cold proofing, it locks in moisture and heat, accelerating fermentation. Try a towel instead 🌾Scenario 3: Flat dough + Good oven spring If the dough spreads like a pancake when you score it, but actually rises well once it hits the heat The Verdict: NOT ENOUGH DOUGH TENSION The Cause: You’ve either used more water than the flour could handle, or you haven’t built enough tension with the folds throughout the bulk fermentation The Fix: 1. Build Strength: Add an extra set or two of folds during bulk fermentation 2. Try and lower the hydration of the dough next time, and take it from there Important Note: Not every “flat” loaf is a failure. With certain flours, it is perfectly natural for the dough to spread more and show less oven spring. Spelt flour is a prime example; its unique gluten structure is more extensible (stretchy) but less elastic (strong), meaning it naturally prefers to flow outward #sourdough #sourdoughbread #sourdoughbaking
#Proofing Reel by @itsashleybarrick - When I first started making sourdough, I made quite a few bread-flavored bricks. My biggest problem? I was so scared of over-proofing my dough. But
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@itsashleybarrick
When I first started making sourdough, I made quite a few bread-flavored bricks. My biggest problem? I was so scared of over-proofing my dough. But I eventually figured out that it’s way harder to do that than I thought. We’re talking about bread that takes 6+ hours to rise- it’s not going to go from perfect to overproofed in five minutes. Once I stopped micromanaging my dough and let it actually fully ferment, my loaves got infinitely better. It’s admittedly kind of hard to tell if your dough is fully fermented, so here are things to look for: 🥖your dough should be pillowy and at least somewhat jiggly. If it’s super firm, it’s not done 🥖 it shouldn’t be overly sticky. If you touch it, your hands should come away relatively clean (unless you’re working with high hydration dough- which I don’t recommend as a beginner😅) 🥖It should have risen. Not all sourdough should double in size, but it should definitely have risen noticeably. 🥖There should be bubbles. No bubbles = no bueno One of my favorite tips for beginners is to allow your bread to proof overnight on the counter so you’re not there to watch it like a hawk and pull the plug too early. If you wake up and it’s way overproofed, then you learn what that looks like (and also how long that took to happen with your recipe in your home). Truthfully, I think the loaf in this video is slightly overproofed, but it is still super soft, and I actually like it this way! If you’re new to sourdough and looking for tips like this, be sure to follow along! And if you need help with your starter, comment HELP and I’ll send my free troubleshooting guide✨
#Proofing Reel by @fig.tree.sourdough (verified account) - Baking in the winter takes foreeeeveeeerrrrr, doesn't it? (🔥 comment PROOF and I'll send you a link and my discount code to this super affordable pro
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@fig.tree.sourdough
Baking in the winter takes foreeeeveeeerrrrr, doesn’t it? (🔥 comment PROOF and I’ll send you a link and my discount code to this super affordable proofing box available on amazon- developed by a hard working college student, I love to support young entrepreneurs). . Dough temperature determines how fast the dough ferments, and this doesn’t only refer to simple room temperature bulk fermentation (assuming you cold proof your dough before baking). Dough will keep rising even after you put it in the fridge, but how much it will keep rising is determined by the dough temperature: warmer dough will rise more in there, while cooler dough will stop rising relatively fast. This is simply because warm dough will take it longer to cool down to temperature low enough to almost pause fermentation, until bake time. . So what does this actually mean? Warm dough will rise faster during bulk fermentation, but it will also need to rise LESS in order to be fully fermented by the time you bake it, because of the extra rise it will achieve while in the fridge. Cool dough will stop rising relatively quickly after being placed in the fridge, so you will need to let it rise MORE at room temperature. . To make this more clear: dough that is at 80F might only need to rise 30-50% in volume in order to be fully fermented by bake time the next day, but 60F dough will need to rise 100% or even more in order to achieve the same fermentation level by the next day. This means a LOOOOONG bulk fermentation for cold dough, and a super quick one for warm dough. This makes winter baking such a long process that I sometimes can’t even finish fermenting my dough from morning to evening. . There are many ways to warm up your dough: use warm ingredients, place you bowl in the oven with light on, use a seeding mat… but none of these are as accurate as a full proofing box. I didn’t know I needed one until I got one . 🔥 comment PROOF and I’ll send over a link to this one: I even have a discount code that works until January 31st.
#Proofing Reel by @merxwindgo - Here are top 4 benefits of why sound proofing is necessary!✅ Follow for more and comment down "quite" to get a free consultation for your house🏡 De
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@merxwindgo
Here are top 4 benefits of why sound proofing is necessary!✅ Follow for more and comment down “quite” to get a free consultation for your house🏡 Designed by @theseopunch #merx #merxwindgo #windows #doors #homeimprovement #aluminiumdoors #modernwindows #smartliving #merx #soundproof #soundproofwindows
#Proofing Reel by @bread.and.grace - One of the most common sourdough mistakes I see is leaving dough in the fridge too long (or not long enough). Cold proofing can improve flavor and s
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@bread.and.grace
One of the most common sourdough mistakes I see is leaving dough in the fridge too long (or not long enough). Cold proofing can improve flavor and structure but only if your timing matches your dough. Here’s a guide to help 👇🏻 Room temp bulk: ——> Cold proof time: 4–5 hrs ——> 10–12 hrs 6–7 hrs ——> 12–16 hrs 8+ hrs ——> 8–10 hrs 📌 If your dough is very active or your fridge runs warm, shorten the time. 📌 If your fridge is under 38°F or your dough was sluggish, extend slightly. Watch for: ✔ Tight skin + slight bounce back = ready ❌ Collapsed or super soft = likely over-proofed The solution? Start timing your fridge proof and write it down! #sourdoughstarter #coldproofing #breadproofing #sourdoughtips #sourdough
#Proofing Reel by @youkneadsourdough - ✨What is Proofing??✨ In sourdough baking, 'proofing' is the process of allowing the dough to ferment and rise before baking. It's crucial for develop
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@youkneadsourdough
✨What is Proofing??✨ In sourdough baking, ‘proofing’ is the process of allowing the dough to ferment and rise before baking. It’s crucial for developing flavour and texture. As the dough ferments and rises, the yeast and bacteria produce carbon dioxide gas. This gas is trapped by the elastic gluten network, causing the dough to expand and rise. Proper proofing time allows the gluten network to fully develop and strengthen, ensuring that the dough can expand without collapsing. 👉🏻Under-proofing essentially means that you haven’t given your dough enough time to rise. If the dough is under-proofed, the gluten network may not be sufficiently developed, leading to a dense loaf. 🔎What it looks like? Lots of small holes close together, or even large air pockets throughout surrounded by very dense dough. 👉🏻Over-proofing means you have let the dough rise for too long and allowed for too much air. Over-proofing can weaken the gluten structure, causing the dough to collapse and resulting in a flat, overly sour loaf. 🔎What it looks like? An over-proofed loaf will be flat, won’t keep it’s shape, and won’t rise much as it is baking either. The scoring marks may not open up as expected and there may be large, irregular holes in the crumb. 
 ✅The sweet spot?? You are looking for a 30-50% rise in the dough form when you first mixed the ingredients together. A great tip is to mark the sides of your mixing bowl or container so you can visually see where you need to dough to rise to. 🔎A perfectly proofed dough will be well risen, have good oven spring, a nice even and golden crust and the interior of the loaf will have an open, airy crumb with evenly distributed holes.
 Drop your questions about proofing below 👇 #proofing #overproofing #underproofing #sourdoughproofing #sourdoughFAQs #sourdoughforbeginners
#Proofing Reel by @everydayhomemadebyashley - Bulk it like it's hot 🔥 I used to think taking the temperature of my dough or controlling the proofing environment was too "technical." I like being
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@everydayhomemadebyashley
Bulk it like it’s hot 🔥 I used to think taking the temperature of my dough or controlling the proofing environment was too “technical.” I like being a relaxed, not-obsessed-with-perfection home baker. But learning how temperature affects fermentation has been a game-changer. And it makes bulk fermentation way more predictable. Here’s the biggest thing I’ve learned: your dough doesn’t always need to double before shaping. The temperature of your dough at the start of bulk fermentation affects how long it takes to rise and how much it should rise before shaping. Warmer dough = shorter bulk time, less rise needed before shaping (it’ll keep fermenting a bit in the fridge). Cooler dough = longer bulk, more rise, and a tangier loaf because the bacteria have more time to produce acid. Here’s a rough guideline I’ve been using: 🌡️ 70°F → Bulk: 8–12 hrs, Rise: 75–100% 🌡️ 75°F → Bulk: 6–8 hrs, Rise: ~75% 🌡️ 80°F → Bulk: 3–4 hrs, Rise: 50–75% I usually take the dough temperature right after my final stretch-and-fold before letting it bulk ferment. Then I proof it at my target temp — in a bread proofer or an oven with just the light on (use a thermometer to check!). Once I started paying attention to dough and room temp, fermentation became so much easier to predict. Now I can plan sourdough around my schedule instead of letting it control me. SAVE this for the next time you bake a loaf of sourdough! 🍞
#Proofing Reel by @oldmanteh99 (verified account) - Since I always talk about the correct timing and settings for proofing, I think it's also good to share something about over proofing and under proofi
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@oldmanteh99
Since I always talk about the correct timing and settings for proofing, I think it’s also good to share something about over proofing and under proofing. #oldmanteh #proofing #baking #pastry #croissant #bakingtips
#Proofing Reel by @chevychaseglass - 3/4" laminated glass for sound proofing of windows #customlaminatedglass #soundproofing #mcleanva #glassinstallation
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@chevychaseglass
3/4” laminated glass for sound proofing of windows #customlaminatedglass #soundproofing #mcleanva #glassinstallation
#Proofing Reel by @musclemommasourdough (verified account) - What is cold proofing sourdough and why do we do it? Leave any questions for me in the comments! #sourdough #sourdoughtips #sourdoughstarter #acti
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@musclemommasourdough
What is cold proofing sourdough and why do we do it? Leave any questions for me in the comments! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #breadmaking #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginners

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