How do I know when sourdough proofing is complete?
You have got it right that proofing is just the same fermentation continuing after shaping, so yes the dough keeps developing gas. But I would not lock onto a fixed multiplier like 3x for proofing, because shaping degasses the dough and the numbers shift. After shaping, use the finger poke test instead: flour your finger, press in about 1 cm, and when the dent springs back slowly and stays slightly visible, it is ready to bake.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
The finger poke test is a simple yet effective way to check if your sourdough bread is ready to bake. After the final rise, lightly flour your finger and gently press about half an inch into the dough. If the dough springs back slowly and leaves a slight indentation, it’s perfect and ready for the oven. If it springs back quickly, it needs more time to rise. However, if the dough collapses or doesn’t spring back at all, it may be over fermented.
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