How to Use the Finger Dimple Test for Proofing Bread

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I’m new to baking and pastries. Chef has asked that I use the finger dimple test to tell if my bread is fully proofed. How does it work?
 
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I’m new to baking and pastries. Chef has asked that I use the finger dimple test to tell if my bread is fully proofed. How does it work?


First Rise: Insert fingers to the second knuckle
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First rise, dough is ripe if indentation remains
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Second Rise: gently press loaf. If indentation only partially fills in, but a distinct indentation remains, dough is ready. and don’t worry about the indentation. It will fill-in during baking .
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Learning the look and feel is very important

Underproof: dough is firm to the touch. Indentation fills in completely after a few seconds.

Properly proofed: soft but not in the least mushy. Some give and the indentation only partially fills in.

Over approved: very soft mushy feel. Indentation remains. Wobbly and flaccid if you jiggle the baking sheet.

AB5CA342-0421-491C-9E71-65E1421806D4.jpeg
 
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I’m new to baking and pastries. Chef has asked that I use the finger dimple test to tell if my bread is fully proofed. How does it work?


What the dough looks like for the final proof. Note how it partially fills in, but still leaves a distinct indentation. If it springs back up halfway you know it’s good to bake. If it fills up 3/4 of the way or all the way it needs to proof longer.

 
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Good advice above, so I won't repeat it, but just wanted to say welcome to the forum @Jeff 1996! Sounds like you're embarking on an exciting journey, so if we can help in any way feel free to ask :)
 

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