Knead to Know

How do I know if my loaf is proofed enough to bake?

Most sources, even professional baking books, will tell you this is "critical" and "very difficult to get right". Those same sources will also tell you that the answer to this "critical" question is "roughly" vague as all get out:

"Proof it for roughly 2hrs, until roughly double, until roughly 1" over the edge of the pan"

Even as a professional baker it was one of the things that caused me extreme stress in my early learning years. It really doesn't need to be that way, at this stage you should be immensely proud and basking in this last period of rest.

So what is accurate? Practice.

Proper proofing techinique can ONLY be learned through practice and repetition.

There are so many variables that general directions are all you need to begin.

Proof it for roughly 2hrs, until roughly double, until roughly 1" over the edge of the pan

Every recipe is different

Every loaf is different

Every Kitchen is different

Every Baker is different

Weather, seasons, altitude, ingredient temps, even how each person kneads their dough is a variable! Over time you will learn how your dough reacts in your kitchen and each loaf will get better and better, it just takes practice. Take notes on your results and KEEP BAKING!

But what if it's UNDERPROOFED?

The loaf will tear or split while baking and your bread will be slightly dense and chewy with a tougher crust...but it will be edible.

But what if it's OVERPROOFED?

Your loaf will be slightly deflated, with little structure (crumbly) and have air pockets throughout...but it will be edible.

*What if I'm baking on a sheet pan and not a loaf pan?

In this case you would still use the general parameters above but it can be helpful when baking on a sheet pan to use the "poke" method. You can also use the poke method with pan loaves if you have difficulty with lack of structure during learning, like me.