Question about sourdough proofing times

I let my sourdough rise all night for more taste, but my pal proofs his in just a couple hours. Some bakers say slow proofing is key, others think it's a waste of time. Do you go long or keep it quick?

4 comments

4 Comments

oscar_henderson351mo ago

Man, this is the same hurry-up rush I see everywhere now. People want quick results, but some things just need time. Your overnight proof gives the bacteria more hours to work, which builds that deeper sour flavor your buddy's fast loaf is missing. It's like slow-cooked food versus microwaved, one just has more soul.

the_joseph1mo ago

My buddy rushed his loaf last month, totally proved @oscar_henderson35 right.

angelaw7822d ago

So what's your proof time then?

aaron_mitchell1mo ago

Ugh, my friend tried the quick proof last week and her loaf tasted like plain white bread, zero sour kick. She saw my slower dough and finally got what people like @oscar_henderson35 mean about time building flavor. It's not just about the rise, it's about letting those little bugs work their magic for hours. Her fast loaf was fine, but my overnight one had that deep, tangy taste that makes sourdough special. She's back to the long proof now.