Drawn to its outside size
For an oval loaf, with the maker's dough range
King Arthur Baking Oval Brotform & Liner SetAn oval brotform and liner that King Arthur rates for up to 3 lb of dough.
Up to 3 lb (1,361 g) of dough10 × 7.25 in outside
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Proofing bread: how to tell when the dough is ready
Proofing is the final rise of the shaped loaf, after bulk fermentation. At room temperature King Arthur's sourdough loaves take about 2 to 3 hours (1 to 3 hours is its figure for yeasted loaves); in the fridge, 8 to 16 hours. The loaf is ready when it has grown visibly, feels airy, and a floured fingertip pressed into it springs back slowly and leaves a small dent.
Ready: the poke springs back slowly and leaves a slight dent. Not yet: it springs back at once. Too far: the dent stays and the dough may sag. Cold-proofed loaves rise less in the fridge; judge by the poke and the time.
The poke test
Flour a fingertip and press about half an inch into the side of the loaf. Watch the dent for a few seconds. It is a guide, not a law: a cold loaf from the fridge springs back more slowly at any stage, so combine it with the time and how much the loaf has grown.
What the crumb tells you
Cut your loaf and read it. A tight crumb with a few big holes under the top crust is usually under-proofed (or under-fermented in bulk). Even, open holes mean you got it right. A flat loaf with a tight, even crumb and a pale crust is usually over-proofed. See sourdough troubleshooting for other symptoms.
Room temperature or cold proof
A room-temperature proof is faster and good for a same-day loaf. A cold proof in the fridge, at 40°F (4°C) or below, fits baking into your day, deepens flavour and gives a firm loaf that scores cleanly. Cover the basket so the surface does not dry. See proofing equipment and proofing boxes for steady temperatures.
Proof in the right basket
A basket that fits the dough weight keeps the loaf tall: about 750 g to 1 kg in a 9 in round. The banneton size calculator gives the size for your dough.
Questions bakers ask
How long should sourdough proof?
About 2 to 3 hours at room temperature for a sourdough in King Arthur's recipes, or 8 to 16 hours in the fridge, depending on the dough and how far bulk fermentation went.
What is the difference between proofing and bulk fermentation?
Bulk is the first rise of the whole batch; proofing is the final rise of the shaped loaf.
Can I over-proof in the fridge?
Yes, eventually, especially if bulk ran long or the fridge is warm. King Arthur suggests 8 to 12 hours in the fridge, and up to about 16.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
Drawn to its outside size
Drawn to its outside size
For heating and cooling dough containers
Brod & Taylor Proofer ProA countertop appliance controls temperature in both directions and supports remote settings.
41 to 122°F, heats and cools22 × 22 in outside