Baking in high humidity is interesting, especially coming from a desert previously. It has really helped me focus on the feel/strength of the dough, and temperature regulation of the bulk.
I used The Perfect Loaf "My Best Sourdough" recipe, replacing the WWF with Rye Flour. Also my bake times and temps are completely different as I have a small countertop oven that maxes out at 230c
After 2 months of very mediocre loaves/a random burning issue with my new oven glad to feel like I'm back to making good loaves
by foxfire1112
6 Comments
Well done. Lovely bread 👌
So what exactly did you have to change to adapt to the higher humidity? Looks lovely!
Sorry this is a bit off topic, but would you have any advice for growing a strong starter from scratch in the tropics? That’s been my biggest struggle so far, haven’t even gotten to making bread because my starters just seem to fizzle out :/ I live in a different SE Asian country but with a similar climate (if anything, similar humidity but warmer than Vietnam).
Do you ship internationally??
If I’m ever in the country, I’ll hold you to it 🍞🥖
Looks great!
I’ll be traveling to Vietnam with my starter in a few months — any tips on sourcing flour?