Flour a finger and press about a knuckle deep into the dough. If the dent springs back slowly and leaves a small mark, it is ready to bake. Springs back fast: give it longer. Does not spring back at all: it is over-proofed — bake it now.
So it does not stick and tear the skin of the dough.
2
Press in gently
About a knuckle deep, on the side of the loaf if it is in a banneton.
3
Watch the dent
Slowly fills in, with a small dent left: ready. Pops right back: not yet. Stays as it is: over-proofed.
4
Straight from the fridge?
Cold dough springs back more slowly. If it passes cold, it is ready — bake it straight from the fridge.
Why
A well-proofed dough is full of gas but still has strength: it gives under your finger and slowly pushes back. Too young, the gluten snaps back; too old, it has lost its strength.
Questions
My dough failed the poke test — can I save it?
Springs back fast: give it more time somewhere warm. Over-proofed: reshape it gently, proof a short while, and bake — or make a flatbread.
Does the poke test work after the fridge?
Yes, with cold dough reading slower. After 12 hours in the fridge most doughs are ready to bake straight out.
Is the poke test enough on its own?
Use it with the rise and the look: domed, airy and jiggly when you shake the basket are the other signs.
It remembers your starter, plans every bake around your day and reminds you at each step — no alarms at 3 am. Coming to the iPhone App Store before Christmas.
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