A retired baker in Tulsa told me to stop proofing my dough by the clock

Oscar Murphy · 2026-10-13T11:50:02.711853+00:00

I was at a small bakery supply shop in Tulsa picking up a 25 lb bag of flour and an older guy behind the counter asked how long I proof my loaves. When I said 90 minutes, he poked the dough I was holding and said the dough does not own a watch. I switched to the poke test that week and my sourdough finally stopped coming out dense. How do the rest of you judge when bulk ferment is done?

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A retired baker in Tulsa told me to stop proofing my dough by the clock | Bakers - The Design Community Hub