|Cook Time||Passive Time|
To check the dough with a “Finger Test”, push your index finger and your middle finger into the risen dough. If your finger imprints disappear, the dough has not risen enough. Give it more time and check it in another 30 minutes.
If your finger imprints stay in the dough, but begins to partially spring back (leaving some of your finger imprints visible), the dough has risen correctly, and you are ready to bake the dough.
If however, your finger imprints remain firmly imprinted in the dough, it has risen too much and will not bake up a light bread. However, do not worry. It this is unlikely to happen if you start checking your dough at the 6-hour mark. However, if this does happen. All is not lost. The dough can be used to make a flatbread like pizza or focaccia, and it will be fine.
Find this recipe and video at https://marysnest.com/recipe/how-to-make-sourdough-bread-using-a-foolproof-starter/
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