This is how You master sourdough proofing by utilising those 4 best methods. All of the methods are evaluated individually and then compared side by side. This way you will get more oven spring and that mouthwatering ear every time.

We will be covering the proofing stage in depth, having a look at the shaping process first since it acts as a foundation for your following proofing stage. Then we will be having a look at 4 different proofing techniques, reviewing the pros and cons of each of them.

The recipe for the dough:
400 grams of bread flour (15% protein), you can mix wheat gluten to get there if you have less protein.
100 grams of ground whole wheat flour
100 grams of rye starter (20%)
350 grams of water (70%) if you have less protein (12%), I recommend to try 65% water. With 15% protein you can easily go as high as 85% hydration, however, this is my simple same day recipe.
10 grams of salt

Instructions:
1. Mix flour and water and let that sit for 2 hours
2. Mix in your sourdough starter at peak performance plus your salt
3. Incorporate everything for around 3 minutes
4. Let that mixture sit 15 minutes
5. Bench knead the dough for 3 minutes
6. Extract a small probe to check bulk fermentation progress. Mark that probe. When it doubled in size, proceed. Make sure the probe stays close to your main dough. Check http://table.thebreadcode.io/ for more timings.
7. When you see your dough flattened out, apply a coil fold. Try to apply the last coil fold around 1 hour before your dough is ready to be shaped. The less you coil fold, the more open your crumb.
8. Shape your dough directly out of the container
9. Proof your dough like mentioned in this video
10. Bake your dough directly

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour'>https://thbrco.io/draxflour
For ze Germans T550 at Rewe 1112% protein: https://thbrco.io/reweaurora'>https://thbrco.io/reweaurora
Mulino Padano 15% protein: https://thbrco.io/mulinoflour'>https://thbrco.io/mulinoflour

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour'>https://thbrco.io/draxflour
For ze Germans T550 at Rewe 1112% protein: https://thbrco.io/reweaurora'>https://thbrco.io/reweaurora
Mulino Padano 15% protein: https://thbrco.io/mulinoflour'>https://thbrco.io/mulinoflour
Strong whole wheat flour: https://thbrco.io/wholewheatflour

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Get my starter Bread Pitt: https://thbrco.io/mystarter
The bread themed TShirts/Hoodies I designed and wear: https://thbrco.io/breadshirtshoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/coolingrack
Digital kitchen scale: https://thbrco.io/kitchenscale
Dough scraper: https://thbrco.io/doughscraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutchovenbatards
Dutch oven round (Lodge): https://thbrco.io/dutchovenround
Dutch oven with glas lid (Brovn) BREADCODE = 5% off: https://thbrco.io/dutchovenglaslid
Infrared thermometer: https://thbrco.io/infaredmeter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loafpanregular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loafpanlid
No stick spray (vegetable based): https://thbrco.io/nonstickspray
Oven gloves: https://thbrco.io/ovengloves
pH meter to check acidity: https://thbrco.io/phmeter
Weck starter jars: https://thbrco.io/weckjars

Useful videos:
Debaked ep. 1 Pizza journey to Napoli: https://thbrco.io/debakednapoli
Debaked ep. 2 Journey to a flour mill: https://thbrco.io/debakedflourmill
Discard starter bread: https://thbrco.io/discardstarterbread
Fermentation time table: https://thbrco.io/fermentationtimet...
Make a sourdough starter: https://thbrco.io/makesourdoughstarter
Make your starter more active: https://thbrco.io/moreactivestarter
Recommend sourdough bread recipe: https://thbrco.io/sourdoughrecipe

Chapters:
0:00 Intro
2:18 Shaping a sourdough
5:38 Room temperature proofing
7:22 Fridge proofing
8:42 Hybrid proofing
10:25 Freezer proofing
11:32 Freezer proofing test
15:50 Scoring the bread
17:07 German randomness
17:55 Big reveal
18:28 The final bread
18:50 Outro

Happy baking and big ovenspring to you. May the gluten always be with you.

#sourdough