Whether it's cold retarded or proofed at room temperature, a finger-poke test is one of the most reliable methods to judge a level of fermentation. Either wet your finger-tip or sprinkle flour/semolina on the dough, poke your finger on the dough (1 - 1.5 cm deep). If the dough bounce back to close the hole immediately it's not done yet. If it slowly comes back and close the hole only about a half-way, that's when you want to start baking. If it doesn't come back at all, it's over-proofed.
OK! Thanks you so much for your reply. I did not know the test was the same for cold dough!!!! This is awesome! I appreciate this site so much!!!! Liz Tree
Whether it's cold retarded or proofed at room temperature, a finger-poke test is one of the most reliable methods to judge a level of fermentation. Either wet your finger-tip or sprinkle flour/semolina on the dough, poke your finger on the dough (1 - 1.5 cm deep). If the dough bounce back to close the hole immediately it's not done yet. If it slowly comes back and close the hole only about a half-way, that's when you want to start baking. If it doesn't come back at all, it's over-proofed.
OK! Thanks you so much for your reply. I did not know the test was the same for cold dough!!!! This is awesome! I appreciate this site so much!!!! Liz Tree