Bread dough needs to prove for a second time. This is usually done in a banneton or brotform or any bowl lined with a well-floured cloth. There are different types of bannetons available but you can use a bowl of any container equally effectively.
The final prove can be done at room temperature until the dough has almost doubled in size. This can take up to a few hours depending on the quantity of starter added. This process can be slowed down by placing the dough in the fridge. An overnight prove in the fridge also firms up the surface of the dough making it easier to score and hold it’s shape before you get it in the oven. Dough proved in the fridge may not appear to have risen as much as dough proved at room temperature. you canleave it out for a while before baking to give it more rising time if necessary.
Longer prove times are one thing that can contribute in a big way to having a more pronounced the ‘sour’ flavor.
Leave it to rest and develop flavours
- Prove at room temp for a few hours, or until doubled in size, or retard the process by putting it in the fridge overnight or up 36+ hrs. At around 3°C /37.4ºF the yeasts go relatively dormant but at 6°C/42.8ºF you’ll still have some fermentation going on.