This is exactly the video I needed! The poke test hasn't been working for me, my loaves come out looking like numbers 6 and 7. I suspected overproofing, but watching your poke tests as well as seeing how the slashes turned out tells me that my suspicions are probably right! The slashes are really what sealed the deal for me because I find it difficult to tell, from the inside, whether the proof is correct. As a side note, I was watching this while my latest boule proofs. I had just done a poke test and felt like it was still springing back too quickly, but I find it just so hard to tell, so decided to look up some videos to help compare. When you got to the first loaf that you felt was overproofed, I sprang up and immediately got my boule in the oven because I recognized that mine was looking really similar. 20 minutes just passed and the oven spring is SO MUCH BETTER. Thank you so much for this video!
Over fermenting will produce a finer crumb. And your bread will also be more dense. Recent testing leads me to err on the side of slightly under fermenting. This causes the bread to get a larger oven spring and very nice ears. The loaves are lighter and more “airy”. See this link for an example. m.ua-cam.com/video/16fzltRjcQ4/v-deo.html An over fermented dough has exhausted most or all of it’s gas. A properly fermented dough has enough extra gas to get a super rise and eventually explode, forming a nice ear.
User Daffa Sorry Daffa, I’ve baked so many breads since that was filmed, I don’t remember. Have learned so much since that time. This link may interest you. It is more current and has really changed the was I bake. For years most of my dough was over fermented. Using sourdough I look for a 30-50% rise and no more. Check this link out and feel free to register and comment. I monitor the post on the forum. www.thefreshloaf.com/node/61181/tip-have-faith-oven-spring
Thanks for the scientific approach. My thought on this is that your photos are all from above. I think that photos from the side of the unbaked and baked loaves, against a standing ruler, would show how much rise and spring you got from each. Posting those photos next to each other would illustrate any differences.
wow, ive been looking for a video like this because ive been told the finger method works but I never understood why my bread was coming out like pancakes; now I finally understand lol. thank you so much for this video, it was super helpful!
#1 looks like the best loaf of the bunch! And the angled slash on #3 seems to illustrate quite well the difference that blade angle makes (though I think the hydration is a little high to get a good ear in any case).
The baked loaves all look good to me. I can see the progression in the unbaked loaves, but I don't see too much bad stuff going on once they're baked. I could show you a lot worse :). thanks
you prolly dont care but does any of you know of a way to get back into an Instagram account?? I was dumb forgot the password. I would love any assistance you can offer me
@Malcolm Zaid I really appreciate your reply. I got to the site through google and Im in the hacking process atm. Takes a while so I will get back to you later with my results.
I agree with you that the finger test has its flaws! It also looks like the skin of your bread is dried out, its kind of like a firm sheet on a soft bed.
Dry skin is actually prefered with higher hydrations doughs. Very few master bakers will cover their loaves with plastic, they use couches and the likes. Now adays i cold proof my breads in uncovered bannetons over night. This allows me to transfer them into the dutch oven without need for any dusting flour.
Are you from the Carolinas? I'm trying to place your accent :) This video was very helpful! I overproofed my bread this evening, and this just confirmed my suspicions.
I think degree of fermentation is subjective. For instance, I like very sour tasting sourdough, so many times the warm fermentation is pushed in order to maximize the lactic acid flavor. On the other hand if a high rising loaf and nice ears are the goal, the fermentation errs on the side of less fermentation.
great video thank you for doing this! also, why are people saying the underproofed bread (#1) looks the best?? isnt underproof supposed to be a bad thing? or perhaps its just personal preference?
That is a good question. It is commonly accepted that when the dough is depressed with a finger the hole should slowly come out when it is properly proofed. Thus, the first test is called “under proofed”. But , according to my test, the first bread is properly proofed. I have concluded from my testing that I am guilty of over proofing. This may be why my scores are not opening as much as I’d like.
So in conclusion, i shouldn't over proof? Or is it fine if i decide to? Is there a clear down side to overproofing the dough? It looks like the dough just got more delicate and the bubbles got finer.
Over fermenting will produce a finer crumb. And your bread will also be more dense. Recent testing leads me to err on the side of slightly under fermenting. This causes the bread to get a larger oven spring and very nice ears. The loaves are lighter and more “airy”. See this link for an example. m.ua-cam.com/video/16fzltRjcQ4/v-deo.html An over fermented dough has exhausted most or all of it’s gas. A properly fermented dough has enough extra gas to get a super rise and eventually explode, forming a nice ear.
Was there a first rise - same time for all - before, or there was only one single rise for each bread (the time you indicate) just after the kneading and before the baking? We usually use a 2-step rise. Also, did you use pure yeast or sourdough starter? Thanks, great video.
MMarc - the dough used only sourdough for levan. If I understand your question correctly, the dough was never deflated. A single lump of dough was mixed and then bulk fermented. It was then divided into separate pieces and shaped. From that point the doughs all rose under the same conditions and where they were scored and baked as seen in the video.
@@danayo8852 - Thank you for the answer, it answers exactly what I was wondering. May I know the time you use for the bulk fermentation of your dough (the first rise)? Thanks again, very helpful video.
Great video. Is your bread sourdough bread or yeast bread? Also did you put a towel over your bread? How long did you proof loaf one? It looks the best.
Great question, I should have indicated the beginning time of the final proof. I started the final proof at 3:30. The initial loaf proofed 90 minutes. The test was performed with sourdough. No commercial yeast was used. If memory serves me well, I did bag the couche.
I love thefreshloaf.com, it is my go to site. I'm a newbie, started baking bread during the lockdown. I live abroad so I guess lockdown bread baking is a global thing.
The first bake was good, but the others were a waste of time as an elephant skin developed on them. The finger poke test only works well if the skin hasn`t formed too much.
It is a personal choice, but since I like uniform crumb structure, my pick is #4. Although many people like #1. I am presently exploring a technique of Kristen @FullProofBaking. She uses a small indicator jar to judge the rise of the dough. May publish something if the results appear consistent.
Ross Boss right now we are having out quarterly Community Bake featuring Kristen of Full Proof Baking. I hope you decide to join us. It is a lot of fun and you are sure to learn a lot. www.thefreshloaf.com/node/61572/community-bake-featuring-kristen-fullproofbaking
This is exactly the video I needed! The poke test hasn't been working for me, my loaves come out looking like numbers 6 and 7. I suspected overproofing, but watching your poke tests as well as seeing how the slashes turned out tells me that my suspicions are probably right! The slashes are really what sealed the deal for me because I find it difficult to tell, from the inside, whether the proof is correct.
As a side note, I was watching this while my latest boule proofs. I had just done a poke test and felt like it was still springing back too quickly, but I find it just so hard to tell, so decided to look up some videos to help compare. When you got to the first loaf that you felt was overproofed, I sprang up and immediately got my boule in the oven because I recognized that mine was looking really similar. 20 minutes just passed and the oven spring is SO MUCH BETTER.
Thank you so much for this video!
During quarantine i learned how to make bread. Now i look I've become pregnant
BIGGYLUV hahaha! Ive made all my friends pregnant. Have you gotten yeast or made your own starter?
@@oldbay2first i try dry then the cube and later i made my own. It were loooong days 😁
same here😂
Yes we're all fat now.
Will the father marry you?
Over fermenting will produce a finer crumb. And your bread will also be more dense. Recent testing leads me to err on the side of slightly under fermenting. This causes the bread to get a larger oven spring and very nice ears. The loaves are lighter and more “airy”. See this link for an example. m.ua-cam.com/video/16fzltRjcQ4/v-deo.html An over fermented dough has exhausted most or all of it’s gas. A properly fermented dough has enough extra gas to get a super rise and eventually explode, forming a nice ear.
What number of bread do you usually prefer from this vid?
User Daffa Sorry Daffa, I’ve baked so many breads since that was filmed, I don’t remember. Have learned so much since that time. This link may interest you. It is more current and has really changed the was I bake. For years most of my dough was over fermented. Using sourdough I look for a 30-50% rise and no more. Check this link out and feel free to register and comment. I monitor the post on the forum. www.thefreshloaf.com/node/61181/tip-have-faith-oven-spring
@@danayo8852 wow thanks a lot!
Thank you. I have had no end of worry trying to tell if my breads are under or over proofed. I appreciate your video and you. God bless you.
From one extreme to the other. Well done. The one thing I find fascinating, I'd eat all that bread. No experiment would survive. lol
Thanks for the scientific approach. My thought on this is that your photos are all from above. I think that photos from the side of the unbaked and baked loaves, against a standing ruler, would show how much rise and spring you got from each. Posting those photos next to each other would illustrate any differences.
@Ken Daniele - check out the first 5 seconds - it looks like a side view of all the loaves together.
Well my take on it is that you can be pretty darn lax with the proof. All your bread looks good.
Well - maybe not that last one.
@@pault477 the last one is my usual lol
Thanks for the time you spent in it, helpful video.
Thank you! Your efforts are appreciated. Very helpful.
wow, ive been looking for a video like this because ive been told the finger method works but I never understood why my bread was coming out like pancakes; now I finally understand lol. thank you so much for this video, it was super helpful!
This video was so very helpful, thank you for taking the time to make it.
These loaves are my nemesis. Thanks for doing this, I’m gonna give it more tries.
Thankk on you for your time you put into this video, this has helped me understand the difference proper proofing makes.
Excellent video! Just got into making my own dough and I know very little about under/over proving. Thanks so much!
#1 looks like the best loaf of the bunch! And the angled slash on #3 seems to illustrate quite well the difference that blade angle makes (though I think the hydration is a little high to get a good ear in any case).
Awesome video. Im moderately experienced and this helps to see immediate comparisons of proof stages
Bake #1 for the win in my opinion. Looks beautiful. Thanks for doing this video. Very helpful.
This is super helpful. Thanks for your hard work!
Underated video, thanks for doing this experiment. I would do it but i dont have the equipment to do it on this scale. Thank you!
The baked loaves all look good to me. I can see the progression in the unbaked loaves, but I don't see too much bad stuff going on once they're baked. I could show you a lot worse :). thanks
you prolly dont care but does any of you know of a way to get back into an Instagram account??
I was dumb forgot the password. I would love any assistance you can offer me
@Kash Trevor Instablaster =)
@Malcolm Zaid I really appreciate your reply. I got to the site through google and Im in the hacking process atm.
Takes a while so I will get back to you later with my results.
@Malcolm Zaid It did the trick and I actually got access to my account again. Im so happy:D
Thanks so much you really help me out !
@Kash Trevor You are welcome :D
Olive oil on that razor edge makes a big difference
Best demo on the finger poke test on youtube.
Dan the man. One of the nicest people out there
Are you from Louisiana? You sound like my family from Rayne, it’s nice to hear.
Good ear, Kate. I’m from Thibodaux. We’re the only Americans without an accent
So very interesting and informative. Thanks !
This information is very very useful!!! Thanks a lot for doing it!!!!!
I agree with you that the finger test has its flaws! It also looks like the skin of your bread is dried out, its kind of like a firm sheet on a soft bed.
Dry skin is actually prefered with higher hydrations doughs. Very few master bakers will cover their loaves with plastic, they use couches and the likes. Now adays i cold proof my breads in uncovered bannetons over night. This allows me to transfer them into the dutch oven without need for any dusting flour.
Awesome video. I recently got into bread making and this video was extremely helpful.
Yes, i agree, i dont like the finger poke test much eigher. I go by the look and feel of dough
Fantastic work ! Thank you a lot!
Are you from the Carolinas? I'm trying to place your accent :)
This video was very helpful! I overproofed my bread this evening, and this just confirmed my suspicions.
Glue Sticks I live south of New Orleans
Could be that the dough is quite an elastic one so at the optimal fermentation point the dough is more bouncy than is ordinarily recommended.
It's a very useful video but I'm just wondering why the audio is so soft?
Very informative video, thanks!
All of them are looking great, u tell me which one shd we look for
I think degree of fermentation is subjective. For instance, I like very sour tasting sourdough, so many times the warm fermentation is pushed in order to maximize the lactic acid flavor. On the other hand if a high rising loaf and nice ears are the goal, the fermentation errs on the side of less fermentation.
Thanks 👍
Thanks for your diligence!
Forst Lost I appreciate your comment!
That was really informative, thank you
Great video and great findings
Hi, How long have the first loaf been proofing already (time of start ?? > 5:04)
Thanks:)
If memory serves me well, the first dough was proofed for 30 minutes. Keep in mind they were proofed at 80F.
ty. was about to ask the same
Thank you, that was very informative.
Lol even your last shot loaf is better than my best
great video thank you for doing this! also, why are people saying the underproofed bread (#1) looks the best?? isnt underproof supposed to be a bad thing? or perhaps its just personal preference?
That is a good question. It is commonly accepted that when the dough is depressed with a finger the hole should slowly come out when it is properly proofed. Thus, the first test is called “under proofed”. But , according to my test, the first bread is properly proofed.
I have concluded from my testing that I am guilty of over proofing. This may be why my scores are not opening as much as I’d like.
Thanks for the video. I have a doubt.
How much time passed between shaping and the first proofing test?
So in conclusion, i shouldn't over proof? Or is it fine if i decide to? Is there a clear down side to overproofing the dough? It looks like the dough just got more delicate and the bubbles got finer.
Over fermenting will produce a finer crumb. And your bread will also be more dense. Recent testing leads me to err on the side of slightly under fermenting. This causes the bread to get a larger oven spring and very nice ears. The loaves are lighter and more “airy”. See this link for an example. m.ua-cam.com/video/16fzltRjcQ4/v-deo.html An over fermented dough has exhausted most or all of it’s gas. A properly fermented dough has enough extra gas to get a super rise and eventually explode, forming a nice ear.
@@danayo8852 Thanks
Dan they all looked delicious to me.
Was there a first rise - same time for all - before, or there was only one single rise for each bread (the time you indicate) just after the kneading and before the baking? We usually use a 2-step rise. Also, did you use pure yeast or sourdough starter? Thanks, great video.
MMarc - the dough used only sourdough for levan. If I understand your question correctly, the dough was never deflated. A single lump of dough was mixed and then bulk fermented. It was then divided into separate pieces and shaped. From that point the doughs all rose under the same conditions and where they were scored and baked as seen in the video.
@@danayo8852 - Thank you for the answer, it answers exactly what I was wondering. May I know the time you use for the bulk fermentation of your dough (the first rise)? Thanks again, very helpful video.
MMarc Unfortunately, I don’t remember.
REALLY REALLY HELPFUL🏆
Still the last bread that looks overproofed still have nice looking crumb
After proving for the required time my dough springs back but IT STICKS. Should I extend the proving time. I would most grateful for your reply.
If your dough is sticky and you want to perform the finger indention test you can put a little flour on the finger to prevent sticking.
this helps. a lot thank you so much!!!!!!!!!!!
I wouldn’t say it’s overprooved. If you don’t want to score you read, the one before the 8:06 is exactly how you need it.
Thanks for the effort!
Great video. Is your bread sourdough bread or yeast bread? Also did you put a towel over your bread? How long did you proof loaf one? It looks the best.
Great question, I should have indicated the beginning time of the final proof. I started the final proof at 3:30. The initial loaf proofed 90 minutes. The test was performed with sourdough. No commercial yeast was used. If memory serves me well, I did bag the couche.
How long was the first one proofed/second rising?
Awesome! love this guy. plus needed to see this! learned a lot.
Would you consider including Celcius in your videos? The rest of the world will thank you.
Very helpful video. Btw are you from New Orleans? I detect a NOLA accent.
Thibodaux, 38 miles southwest of NOLA
@@danayo8852 I was close! I'm from New Orleans.
Stephania Baquet have you checked out www.thefreshloaf.com ? It is loaded with bread related information.
I love thefreshloaf.com, it is my go to site. I'm a newbie, started baking bread during the lockdown. I live abroad so I guess lockdown bread baking is a global thing.
Thank you!
the overproofed breads also look good baked.
How long was the first proof?? Thanks!
The first bake was good, but the others were a waste of time as an elephant skin developed on them. The finger poke test only works well if the skin hasn`t formed too much.
How do you avoid the skin from forming?
Anyone could tell me which one was proofed just right?
It is a personal choice, but since I like uniform crumb structure, my pick is #4. Although many people like #1. I am presently exploring a technique of Kristen @FullProofBaking. She uses a small indicator jar to judge the rise of the dough. May publish something if the results appear consistent.
thanks
Did you shape all the loaves at the same time?
Yes, all loaves were shaped at the same time.
Are there flavor differences?
The bread was baked specifically for the test. As best I can remember they were all mediocre. They were not baked with eating in mind.
You cant do a Poke test that late? Should be Done in bulk? Wont be accurate
That would be contrary to most tutorials. The poke test is always done during the final proof to know when to bake.
All the crumb look the same.
AAA+++
this guy sound cajun,or is it just me.
Good guess! I live south of New Orleans
I live in New Orleans so I figured u were either Cajun or grew up close to the Bayou.Do u make Sourdough bread also?
Ross Boss Yes, I bake entirely with sd. I am very active on www.thefreshloaf.com forum. Have you checked it out?
No I hadn't heard of that forum,but I'm going to check it out.thanks,have a good one.
Ross Boss right now we are having out quarterly Community Bake featuring Kristen of Full Proof Baking. I hope you decide to join us. It is a lot of fun and you are sure to learn a lot. www.thefreshloaf.com/node/61572/community-bake-featuring-kristen-fullproofbaking
Can't hear a thing, didn't learn a thing ☹️
No sound Very bad quality
I had the same problem with no sound, refreshed the page and got the sound
very interesting thank you
Wow. That's so informative. Thanks a lot!!!