How long should you leave sourdough to rise before baking? When sourdough is left to rise, its characteristics change as it ferments. – The dough’s volume has increased – The dough is no longer dense – Large bubbles can be seen at the top of the dough or sides of the bowl
As air bubbles start to develop, the dough will not only grow in size, but also become lighter and fluffier.
When you handle the dough after its bulk fermentation, it will feel quite different to when you first handled it. The dough will now be very light and have a ‘bouncy’ kind of a feel to it.
A dough that has been proofed properly will still have ‘strength’ to it when handled. It will feel alive by being a little stubborn in the shape it wants to be. You will find that it has developed stretchiness and elasticity.
The dough will have grown in size, have bubbles, and have a smooth & domed surface.