V1 = 2/3 X R1^3
V2 = 2 X V1 = 2/3 X R2^3 = 2 X 2093 = 4186
solve for R2
R2^3 = 4186/(2/3 x 3.14) = 1999.7
R2 = 12.6 cm

I also assume that the optimal dough proofing is designed to achieve some post-baked criterion (e.g., size, uniformity) related to the air spaces, which I assume is different depending on the type of baked good.

If anyone knows of such an analysis, please let me know.

I expect it is probably most related to volume, but it’s an empirical question.

Another question might be what other measurable criteria (besides outcome) might be used to determine when the dough is optimally proofed. For example, volume is a pretty crude measure that doesn’t necessarily capture differences in methods that are believed to be important such as quick, warm proofing vs slow, refrigerated proof. Both could double the same but if one is better is there any way to measure that difference prior to baking?

When I started aiming for a maximum open crumb, I found a useful „size“-measurement-hack on youtube. To measure volume-increase, you fill 40g of dough in a small cylinder glass, when you are done kneading, before you start bulk. This volume-timer gives you a good enough idea how much your dough has risen regardless the size of the container it is in. I normally aime for double after bulk and bench-rest and double again in the benetton, if an adjustment is needed, I have an idea where to start, if it all works out, easy to repeat next time, regardless the temperatures in my kitchen or the shapes of the loafes, the volume-size-measurement-tool stays pretty accurate.
Cheers, Philipp

Followup on the idea of rising in a cylinder making it easy to quantify an increase in volume: There is a technique that seems to have caught on recently among serious home bakers, of doing exactly this. They let a small portion of their dough rise in exactly such a container, called an “aliquot jar”. There is some tradition behind this technique, such as in the making of panettone where it is particularly critical.

I was just reading this in Joy of Cooking and was hoping for an illustration. No such luck.

Your finger poking method helps. I’ll try it.

Hello Graham,
Thank you for your insightful observations.
And you are right, as far as we are concerned and our experience goes, proving can be considered a skilled craft and when making certain recipes over and over again, different senses are involved in quite accurately assessing if your dough is ready for baking!

We understand what you are saying and where you come from.
Making your own and if possible buying good quality (organic) ingredients, making and baking your own bread is for us lucky people who can afford to do so, the way to eat tasty and more healthy bread.

Thank you Christo, for sharing your thoughts and experience. And yes, you never no at what point in life you suddenly need certain skills or products that will help you stay healthy. It is a good thing we can share this information with each other all over the world.

Your one error was the temperature.  Mom had a special set of old blankets and a hot water bottle for wintertime. Kneaded at night, put it to bed, knocked back and baked in the morning.

Stands to reason. You preserve your starter in the fridge once it is alive. Then you get it alive again when you bake by refreshing it. And back into the fridge again.

Size is a by-product of the gases formed by the living bacteria. They eat the dough . . . microbial wind, so to speak, with the sole effect of inflating your bread. This will not affect weight at all.

I grew up on Mom baking whole wheat breads for the family. Dad had two special stainless steel bread pans made up, some H 130, W 130, L 450 millimetres to fully use the oven. The doubling in size is a thumb suck which works. It may not be dead accurate, but “a good chef does not needs a recipe”. Baking is an art, not a science. It is very easy to relate size to the degree of fermentation. The test too. How did the last bread flop? no sticky fingers either.

Google the current panic in France on the fate of their baguette’s. The lament is the tasteless white stuff they eat as result of industrialisation. Like champagne and the ballet it is akin to French character.

Weird how things come together. Just yesterday saw a Wiki How questionnaire on how people died in the South of America. Also the result of industrialisation when Niacin was stripped from the flour by “progressive” methods to remove the husk an get a longer shelf life. The result was pellagra in very serious forms. If I remember the figure correctly some 100 000 people died.

For a boule here is an easy formula; New height = Height * 2^(1/3).
Enter it into your calculator like this; 10*2^(1/3) = 12.5992. You can use it for any height.

Read several of your sites and it seems this is the real McCoy. Your instructions are very clear and easy to understand. Tried several other ideas which did not work. I cannot eat sugar and gluten wheat flours are very iffy. Rye works and I need something for energy. Tasty, that is.

Yes, this can work for an effective daily routine. Little time invested with great results!

I know of one man in Durban, South Africa who brought his sour dough ideas from California. Always wondered about this “sour dough thing” and its history there. Why California? Never knew I’ll sorely need it some time. I’ll be back for more.

Thank you.