Question 1

Why is my sourdough dough flat instead of domed?

Accepted Answer

A flat loaf is almost always a sign of underproofing. The dough hasn't fermented long enough to build the gas and structure needed to dome above the pan or banneton. Warming the dough and giving it more time usually resolves it.

Question 2

Can you fix underproofed dough after it's been in the fridge?

Accepted Answer

Yes. Let the dough warm up gradually at room temperature or in a slightly warmed oven, checking every 20 to 30 minutes with the poke test. Many loaves that look flat straight from the fridge will finish proofing successfully with a bit more warmth and time.

Question 3

How long does it take to proof dough at room temperature?

Accepted Answer

It depends heavily on your kitchen's temperature, but expect anywhere from 45 minutes to a few hours. Rely on the dough's appearance and the poke test rather than the clock, since factors like flour type and room temperature change the timeline significantly.

Question 4

Does fresh-milled flour take longer to rise than store-bought flour?

Accepted Answer

Yes. Fresh-milled flour contains the bran and germ of the whole grain, which slows gluten development and fermentation compared to refined flour. Building extra proofing time into your process is normal when baking with fresh-milled flour.

Question 5

What is the poke test for sourdough?

Accepted Answer

The poke test involves pressing a floured finger about half an inch into the dough. If it springs back immediately, the dough needs more time. If it springs back slowly and leaves a slight indent, it's ready to bake.

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