Final proofing is the rise after shaping. It is distinct from bulk fermentation. A refrigerated proof changes the schedule but does not stop fermentation instantly: dough takes time to cool.
Use the poke test cautiously
A light indentation and its recovery can provide a clue for some wheat doughs. Consider it alongside expansion, aeration and the formula’s instructions. Cold dough, very wet dough and different flours can respond differently; a single indentation is not a universal pass/fail test.
Keep a comparable record
| Observation | What to record |
|---|---|
| Before proofing | Shape, container, dough temperature |
| During proofing | Location, elapsed time, visible expansion |
| Before baking | Surface condition and handling |
| After cooling | Height, crumb and any spreading |
Change one part of the next bake. A photograph of a dense crumb alone cannot prove whether the error happened during bulk fermentation or final proof.
Plan for the refrigerator
Follow a method written for a cold proof. Do not assume that any partially fermented dough can be refrigerated for a full day with no effect. If the schedule repeatedly produces a weak loaf, review the earlier fermentation stage as well as time in the fridge.
Sources & scope
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.