Final Proofingis the step after final shaping. Final proof is also known as the “second rise” where you let the dough continue to ferment and rise after shaping and before baking.
In final proofing, the yeast is past its peak and the rise will tend to be slower and less visible than in bulk fermentation.
There are two options for final proofing:
- Countertop Final Proof
- Refrigerator Cold Retard
Countertop Final Proof –In a countertop final proof, the dough is left covered, in the shaping baskets for the second rise. At room temperature, this process can take anywhere from 1 to 4 hours. The timing is dependent upon the dough temperature, the room temperature, and how far along the loaf is in the fermentation process.
If the dough temperature is very warm, for example 80F/27C, the dough will continue to ferment quickly and may only take 1-2 hours to final proof. The room temperature is important because the dough temperature will eventually equalize with the room temperature. The speed of fermentation is controlled by the dough temperature, which is influenced by the room temperature.
Lastly, if the dough completed bulk fermentation early in the rising process (e.g., 30% rise) it will go into final proofing with a lot of remaining energy and it may final proof quickly. If the dough finished bulk fermentation with a tall rise (e.g., 50% or more), the dough may be past its peak rise and will final proof more slowly. This is dependent upon many factors, but it is a good practice to ask yourself, “how far along is my dough and will it final proof quickly or slowly,” based on the factors outlined above.
The Poke Test –When doing a countertop final proof, the dough is ready for baking when it passes the “poke test.” As the dough is final proofing you will see the loaf start to inflate. To do the poke test, flour your finger and press an indentation into the dough. If it springs back immediately, it is still underproofed and not yet ready for baking. If it slowly springs about halfway back, it is ready for baking. If the indentation remains and does not spring back at all, the loaf is overproofing and should be baked immediately. The “poke test” is somewhat subjective and take some practice, but it is a fairly reliable test.
Countertop proofing will generally produce the mildest tasting loaves. These loaves are usually not very sour and will generally have a softer crust and more tender crumb. Countertop proofed loaves are also more difficult to score because the dough is warm. See “Scoring FAQs” for some tips.
Refrigerator Cold Retard– The second final proofing option is the refrigerator cold retard. In this option, immediately after final shaping, the dough is placed in a shaping basket and is covered with plastic and put into the refrigerator for 8-12 hours. The dough temperature will slowly drop to the refrigerator temperatuer and will slow down (or “retard”) the fermentation. Cold retarded loaves are generally preferable because these loaves develop more complex flavors and tend to hold their shape a bit better than countertop proofed loaves.
The longer you leave your dough in the refrigerator, the more sour and complex flavors it will develop. You can easily leave a loaf in the refrigerator for 3 days before baking. I’ve gone as long as 5 days, but you will see some deterioration of the loaf after Day 3.
Your refrigerator temperature is very important when doing long, cold retards. Your dough temperature should stay below 40F/4C or the dough will continue fermenting and could overproof faster than expected.
A Hybrid Option –Many experienced bakers use a hybrid option between the countertop and refrigerator cold retard. Experienced bakers will often assess how the dough looks and feels while shaping. If the dough still feels somewhat stiff and possibly underproofed, they will let the dough proof on the countertop for 30-90 minutes before moving the dough into the refrigerator for the final cold retard.
This option can be thought of as a “safety net” to correct for minor underproofing in bulk fermentation, or to push the envelope and really go for a wild open crumb. Loaves left on the countertop before going into the refrigerator will sometimes create a very open, irregular crumb. Some people find this desirable. Others do not.
Loaves can overproof quickly on the countertop and 30 minutes at room temperature can make a big difference. Use this method with caution, but be aware that it is an option available. Mastering this option comes with some experience.
