Final Fermentation

After shaping, the dough undergoes one more fermentation. Some doughs, such as the lean dough used to prepare boules, can simply be placed on a worktable or a board that has been dusted with flour or cornmeal. Other doughs or shapes may be placed on a linen cloth (couche), on sheet pans, in loaf pans, or in baskets (bannetons), wooden molds, or other molds. During this final rise, it is again important to ensure that a skin does not form on the surface of the dough. If you are not using a proof box for this final proof, the dough should be covered. Using the temperature and humidity controls in a proof box will prevent a skin from forming without the dough being covered.