Glossary

Under-proofing

Under-proofing means baking dough before it has fermented long enough, so it holds too little gas. The loaf is typically dense with a tight crumb, may split or tear at one side where the gas pushes out, and can taste bland because flavor had less time to develop. The usual cause is a cool kitchen or an impatient clock. A poke that springs straight back is the common sign that the dough needs more time. See also: Over-proofing, Poke test, Oven spring, Final proof.