Are you one of those who like to buy sourdough from your local bakery in Vancouver? It’s a versatile kind of bread. You can eat it on its own but it’s best used for sandwiches and toasts. You can also bake it at home but many people often find it tricky to master.

The key is knowing when the sourdough is done proofing. If you don’t proof it well enough, it won’t come out as well as you expect. Once you know it is done proofing, you can shape it and bake it.

The thing about sourdoughs is that there is no exact proofing time to follow. That is because it responds to temperatures. You will find that it is much difficult to proof your dough when the temperature is cold. However, during the warm summer months, it’s also quite easy to over ferment your dough.

Just take a look at how they cut their sourdough at a Bakery Vancouver. After shaping, use a small blade to cut patterns on it.

Rather than focus on how much time you should proof your sourdough, just look for certain visual signs that it is ready such as the following:

1.You can see visible changes to the density.
During the beginning stages of the proofing, your dough will be quite dense. As time passes by, the gluten will start to develop. This allows air to get trapped in your dough. And since more air is getting trapped, the dough will grow and it won’t be as dense. You will notice that the dough has gotten fluffy.

2.If you touch it, it doesn’t feel that firm.
Before proofing your dough, touch it first to get an idea of how dense it is. It will feel firm. But after proofing, you will notice that the dough has become bouncy. Even moving the dough will disturb it and give it a slight jiggle to it. Once you see these characteristics, you can shape the dough already.

When in doubt, just poke it with your finger. If it springs back right away, it requires more time for proofing. If the indentation is there for a long time, you have over proofed it. If it goes back to its original shape slowly, it’s good to go.

3.It’s easier to stretch.
Since the dough has already developed gluten, it will feel different. It’s stronger and able to hold its shape better. If you try to stretch it, it will resist. You can try taking a small sample of it and give it a stretch. If it doesn’t break easily, you can start shaping it.

4.The surface has become smoother and there areFreddie Brown is the author of this article. To know more about Bakery in Vancouver please visit our website: valleybakery.com visible bubbles.
These are air bubbles that have been trapped in the dough. The surface has also become shiny and smooth, much like a baby’s bottom. Usually, the dough also has a domed top.

Did your sourdough not turn out right? Don’t worry, you can always go to a bakery in Vancouver to get a fresh one. The Valley Bakery is always a great place to get fresh bread.

Freddie Brown is the author of this article. To know more about Bakery in Vancouver please visit our website: valleybakery.com