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Fermentation · Intermediate · 1 min

Reading Your Dough

Underproofed, perfect or overproofed? How to read your dough.

The poke test

Press a floured finger about 1 cm into the dough ball and watch the dent.

Springs back immediatelyunderproofed – wait longer
Fills slowly, stays slightly visibleperfect – ready to shape
Stays dented or collapsesoverproofed – use right away

Other signs

  • Bulk: volume has increased by about 50–100 %, surface slightly domed
  • Dough balls: visibly wider, soft and slightly wobbly
  • Small bubbles on the surface and along the container edge
  • Pleasantly yeasty, slightly tangy smell – a sharp alcohol smell points to overproofing

Overproofed – what now?

  • Shape and bake right away, slightly smaller and thicker
  • Don't re-ball – the gluten is already weakened
  • Next time: check temperatures or reduce the yeast by 20–30 %

From the Doughminator wiki
By Tim Näve · Updated:

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