How to Use the Dough Poke Test with Sourdough

Using the poke test with sourdough is the easiest and simplest way to check on your fermentation. Once you understand what is happening to the dough, you will be able to use the poke test with confidence!

The Poke Test with Sourdough for Beginners

The poke test is as simple as it sounds! You gently poke the dough and you see what the dough does afterward.

Now the part that feels difficult is the waiting and seeing what happens after that feels tricky for beginners. There are only three options for what the dough will do once poked gently.

Why did the Dough Fill In the Hole for Poke Test with Sourdough?

It needs more time fermenting.

If your dough filled in the hole you made, it means that the dough is still fermenting.

You dough doesn’t have enough air inside the dough so all you did was push the wet flour and then it resumed it’s original shape because of the gluten network when there was no more pressure.

Why did the Dough Fill the Hole Halfway for Poke Test with Sourdough?

It is ready to shape and rise again OR bake.

If your dough filled in the hole halfway, it means that the dough is ready for shaping or baking.

You dough has enough air inside the dough now that when you pushed on the dough you collapsed the air inside as well as the wet flour.

It filled in halfway because the gluten structure in the flour resumed it’s shape, but the air you had is lost, so it will not fill the entire way.

You will also notice as you push that the dough feels easier to push too because of the air pockets.

Why did the Dough not Fill in the Hole for Poke Test with Sourdough?

It is past ready to shape or bake. Shape it as a flatbread (if shaping is needed) and bake it now.

If your dough didn’t fill in the hole, it means that the dough is over-proofed and should be shaped into a flat bread and/or baked immediately. Some ideas for flat breads include: focaccia, naan, tortillas, and pizza dough.

When you overproof dough it becomes sour, and it doesn’t hold together anymore. The acidity from the sourdough has started to break down the gluten structures that the flour had.

When the gluten structures fail, then there is nothing in the bread trying to hold it together so the whole bread will collapse in the during the baking process.

You will also notice as you push that the dough feels very easy to push too because of the air pockets and the gluten structure has fallen apart. You may even hear the small sounds of the popping air pockets.

When Is my Sourdough Done Fermenting?

Your sourdough is done fermenting when it fills the hole you made half way. You want to move to the next step when there is still a little spring left in the dough. The bread will continue rising in the oven.

Is the Poke Test Always Accurate?

Yes, the poke test is always accurate. However, you may make mistakes in the beginning as you begin learning how your dough feels at each stage of the process.

When do I Use the Poke Test with Sourdough?

The poke test is used during the bulk fermentation and then during second fermentation. Bakers use the poke test whenever the dough is fermenting, so it is used as many times as needed.

What Happens if my Dough Fails the Poke Test?

A poke test is a valuable tool for information. Your dough is telling you that it either needs more time because it filled in the hole quickly, or it is over-proofed because it has started to deflate.

If your dough is under-proofed, then the best thing to do is to let it ferment longer. The yeast in the dough is still working on creating air pockets and needs more time before baking or shaping.

If your dough is over-proofed, then the best thing to do is to shape it a a flat bread (focaccia, naan, tortillas, pizza dough) and bake it immediately. If you have already shaped the dough then bake it as is. The dough will still ferment a little more in the oven, but you will use it as quickly as possible.

Why Does the dough Deflate During the Poke Test?

Your dough is over-proofed, then the best thing to do is to shape it a a flat bread (focaccia, naan, tortillas, pizza dough) and bake it immediately. If you have already shaped the dough then bake it as is. The dough will still ferment a little more in the oven, but you will use it as quickly as possible.

Why do you use the Poke Test with Sourdough?

Let us know in the comments down below why you love using the poke test with sourdough!

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