The feel of risen and proofed dough.

[antdad]

I still rely on basic timings together with the look and size of the dough for my cue to start baking, trouble is I'm also reliant on the temperature of my domestic kitchen which can vary considerably.

If I poke or prod, what exactly should I be looking for from the behaviour of the dough just prior to baking? Thanks in advance.

[HungryC]

The look and feel will depend on the dough's hydration. Wetter, slacker doughs feel very different from a drier dough or one enriched with butter, dry milk solids, or other amendments (potato starch, whole grains, etc). Keep baking the same loaf over and over again--make notes about times & ambient temps--and you'll soon figure out the look & feel of a properly risen dough.

[teapot]

Just prior to baking? Do a gentle poke and look at how quickly it springs back. If it springs back right away, then you have a more proofing to go. If it springs back slowly, it's ready to go. If it doesn't spring back, it's over-proofed.

By the way, if you're interested in getting a more controlled kitchen temperature you might play around with light bulbs. I have an old double oven and I've found that running a cord with a simple light bulb (you can vary the wattage to get the temp you want) if a really simple way to create a proofing box. If an oven isn't an option, you could try a microwave, cooler or other well insulated container.

Happy baking!