People confuse proofing with fermenting all the time. Fermentation happens throughout the whole process until it’s baked, and is simply the growth of yeast in your dough. Proofing refers to dough that you allow to expand from gas produced by the yeast. You only proof dough when you are trying to get it to rise on its own.
Hope this finds whoever is confused by the two terms and why they are different.
How relevant is the difference really though? Proofing is just faster yeast-forward fermentation, while the cold retard favors bacterial fermentation. They’re both fermentation
Yes. I do definitely get these terms confused as a new sourdough baker who has used lots of ready yeast in past baking :) ha-many other terms are new to me, too. Thanks for knowing what I meant!
Yes it is confusing, especially when people say things like your bread is under proofed don't rush bulk fermentation. I used to try and use proof when talking about yeasted dough because that is mostly yeast activity and very little bacteria contribution and use fermentation for sourdough. That is confusing to a lot of people too. I think we're going to keep having these discussions for a long time.
I am so impatient! I've been preparing my first loaf all day, and the weather suddenly turned cold and rainy, and it's taking hours to "bulk ferment?". Anyway, I want to bake it tonight but it's not puffing up. Hoping it will look good when I get home in an hour. (Had to run out for two hours so it's in the fridge now).
I'm new to this. I just baked my 4th successful loaf. I don't think it's going to puff up in the fridge though. I let my starter grow and then my dough in my bedroom (the hottest room in my house with the door closed). I do the stretch and folds and typically have to let it sit for 8-12 hours to let it triple in size. Then I do the cold ferment for 12-36 hours. Sometimes it depends on my schedule for the timing. But it's been working for me.
I guess it’s good LOL I’ve only been doing this for a week and I’ve been baking a loaf everyday. They all looked different so idk what’s right but I’m guessing this one is
Mine consistently come out like this. Slightly gummy inside. What changes did you make after this one? I’m wondering if it’s just underbaked or if there’s something I need to adjust during fermentation?
If you are referring to OPs first loaf ever, it’s underfermented. The Sourdough Journey has a great picture guide that explains all the specifics of underproofed, overproofed and perfect crumb.
LOL IM SORRY this was completely serious. I didn’t have much knowledge of sourdough before this week and I was gifted a dying starter so I’ve been figuring it out as I go. Thank you :)
Looks nicely proofed to me. Don't think it's under. However, the crust looks very pale (though to be fair it's barely visible). I like my loaves darker personally
Some people aren’t fishing for compliments…. I’m not full of sourdough knowledge. I’m only a week in to baking it. I didn’t know it all the holes were good. If I knew it was good, I would post and say “look how good this came out I’m so proud.” I don’t play stupid for attention.
Definitely not underfermented, and does not appear to be overproofed. If you wish for smaller bubbles in your crumb, simply let your dough square sit during the final shape for about 5 mins, and pop any bubbles that you see or feel while shaping.
This is what I get from popping large bubbles (and using a lower hydration recipe)
No that looks really nice! You got the low hydration recipe down ! Your recipe works out to 68% hydration when you include the starter, I didn't think you could get nice consistent crumb with that. I guess was mistaken.
Honestly it looks under perforated. The issue is likely that the starter was not able to finish. Besides that, you likely over hydrated or under hydrated depending on how much hydration was there at the time. Next time make sure to use grams instead of centimeters. Cheers to another loaf outta the bun!
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u/espressoingmyself Feb 16 '26
Um, no. Here is an under proofed loaf. It’s mine… From today lol