Naturally leavened breads baked the same day as they are formed require no more than 50 percent of proofing before they go into the oven.

Name: Naturally leavened breads baked the same day as they are formed require no more than 50 percent of proofing before they go into the oven.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Naturally leavened breads, such as those made with sourdough starters, typically require a longer fermentation and proofing time, often extending beyond 50 percent before baking, to develop flavor and structure.

Naturally Leavened Breads Baked the Same Day as They Are