Optimal Proofing Temperature for Sourdough Bread

Sourdough bread benefits from a controlled proofing environment to achieve the best texture, flavor, and rise. Here's how temperature influences the fermentation process and the resulting bread:

✔ Temperature Range: Sourdough bread can be proofed effectively within a temperature range of 70°F to 85°F (21°C to 30°C).

Ideal Temperature: The ideal temperature for proofing sourdough bread is typically between 75°F to 85°F (24°C to 29°C).

For simplicity, set the Proofer to 27°C (81°F) knowing it will work effectively for most breads. This temperature strikes a balance between yeast and bacterial activity, fostering a good rise and developing desirable flavors.

Effect of Temperature on Flavor:

► Warmer Temperatures (above 85°F / 30°C): These temperatures accelerate fermentation and can enhance the development of acidity in sourdough. This is particularly beneficial if you prefer a tangier or more pronounced sourdough flavor profile.

► Cooler Temperatures (70-75°F / 21-24°C): Cooler temperatures slow down fermentation, which can result in a longer proofing time. This approach favors yeast activity over bacterial growth, yielding a milder flavor profile in the finished bread.